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Sheet Pan Maple-Mustard Chicken with Squash and Brussels Sprouts

Sheet Pan Maple-Mustard Chicken with Squash and Brussels Sprouts

We love sheet pan meals because they are easy to prep, quick to cook and the clean up is minimal. This recipe combines lean protein chicken breasts with nutrient dense veggies that are packed with vitamins, minerals and all the good for you stuff. This dish gets a flavor upgrade with the maple-mustard sauce. This sheet pan meal is delicious, nutritious and perfect for a busy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 Tbs oregano fresh, chopped (or 1 teaspoon dried)
  • 2 Tbs Dijon mustard
  • 2 Tbs maple syrup
  • 2 Tbs olive oil
  • 1 1/2 lb chicken breasts skinless
  • 1 sweet onion chopped small
  • 4 cup butternut squash peeled and cubed (about 1 pound)
  • 8 oz Brussels sprouts trimmed and halved (about 2 cups)
  • salt to taste
  • pepper to taste

Method
 

Prep
  1. Preheat oven to 425°F. Place a large rimmed baking sheet in oven (leave pan in oven as it preheats).
  2. Combine oregano, mustard, syrup, and olive oil in a small bowl.
  3. Cube squash, chop onion, trim and halve Brussels sprouts.
Make
  1. Brush 1/2 mustard-maple syrup mix evenly over chicken breasts.
  2. Toss squash, onion, and sprouts with remaining dressing in small bowl
  3. Remove hot pan from oven and line with parchment paper. Add chicken to pan and spread vegetables around the chicken in an even layer.
  4. Bake at 425°F for 20-30 minutes or until chicken is done (until internal temperature of the chicken reaches 165 degrees F) and vegetables are tender.

Notes

Nutrition Facts: Calories 377 Total Fat 10g Saturated Fat 2g Cholesterol 97mg Sodium 192mg
Total Carbohydrates 32g Dietary Fiber 7g Total Sugars 11g Protein 42g Calcium 172mg Iron 4mg
Potassium 1234mg