Sheet Pan Maple Mustard Chicken, Butternut Squash and Brussels Sprouts
Sheet Pan Maple Mustard Chicken, Butternut Squash and Brussels Sprouts. Everything cooks together on one pan and you love the sweet and tangy flavor!
Servings: 4 servings
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 cups cubed butternut squash
- 2 cups halved brussels sprouts
- 2 tablespoons dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon dried rosemary
Instructions
- Preheat oven to 425° F. and line a rimmed sheet pan with foil or spray it with cooking spray.
- In a small bowl whisk together the mustard, maple syrup, rosemary salt and pepper.
- Place the butternut squash and brussels sprouts on the sheet pan and toss together with the tablespoon of olive oil, salt and pepper. Spread them into a single layer leaving enough room for the chicken. Be careful not to overcrowd them.
- Season the chicken with salt and pepper and brush half of the maple mustard sauce on them (be careful not to cross contaminate the sauce). Place the chicken on the sheet pan, then roast in the oven for 15 minutes.
- Remove the pan from the oven and brush the chicken with more sauce. Drizzle the remaining sauce over the vegetables. Roast for another 5-10 minutes or until the squash is tender and the chicken has an internal temperature of 165° F.
Notes
If the brussels sprouts are finished early due to larger cuts of squash or thicker chicken breasts, remove them so they don't get overcooked.
Nutrition
Calories: 385kcal | Carbohydrates: 29g | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 120mg | Sodium: 331mg | Fiber: 7g | Sugar: 10g