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Sheet Pan Maple Dijon Chicken Breast
You can't beat a sheet pan recipe for an effortless weeknight meal. Maple dijon chicken is cooked with sweet potato and Brussels sprouts for a hearty and filling family dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 519 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 thin chicken breasts about 32 ounces total, see notes
- salt and pepper
- ¼ cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic grated
- 2 teaspoons chopped fresh rosemary substitute ½ teaspoon dried
- pinch of salt and pepper
- 1 medium sweet potato peeled and chopped into cubes
- 1 pound Brussels sprouts outer leaves removed, then halved
Instructions
- Heat the oven to 425℉.
- Season the chicken breasts well with salt and pepper.
- Add the olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt and pepper to a glass jar. Secure the lid and give everything a good shake.
- Place the sweet potatoes and chicken in a large bowl. Pour about one third of the maple dijon mixture over the chicken and sweet potatoes, and give everything a toss to fully coat. Spread the chicken and sweet potatoes out on a large sheet pan. Bake for 10 minutes.
- While the chicken and sweet potatoes are in the oven, add the Brussels sprouts to the same bowl. Pour another third of the maple dijon mixture over the sprouts and toss to coat well.
- Add the Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Bake for another 15-20 minutes until the Brussels are browned and crispy.
- Drizzle the remaining maple dijon mixture over the chicken, sweet potatoes, and Brussels Sprouts before serving.
Cup of Yum
Notes
- Storage: Store maple dijon chicken and veggies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store maple dijon chicken and veggies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- If your chicken breasts are large, lay them flat on a cutting board and slice in half to create two thinner pieces of chicken.
Nutrition Information
Calories
519kcal
(26%)
Carbohydrates
31g
(10%)
Protein
54g
(108%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
817mg
(34%)
Potassium
1524mg
(44%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
8948IU
(179%)
Vitamin C
101mg
(112%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 519
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 54g | 108% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 817mg | 34% |
| Potassium | 1524mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 8948IU | 179% |
| Vitamin C | 101mg | 112% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.