One-Pan Maple Roast Chicken with Sweet Potatoes + Brussels Sprouts

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 lb Brussels sprouts
  • 2 Sweet potatoes

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and pepper

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 sweet potatoes
• 1 lb brussels sprouts
• 1/4 cup maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons balsamic vinegar
• 1 lb boneless skinless chicken breasts
• 2 medium sweet potatoes, cut into medium cubes
• 1 lb brussels sprouts, cut in half
• 1/4 cup maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions

• Arrange chicken breasts, sweet potatoes, and brussels sprouts on a greased baking sheet. In a small bowl, whisk maple syrup, mustard, vinegar, Italian seasoning, and salt and pepper to taste.
• Pour maple syrup mixture over chicken and vegetables and toss to combine. Spread in an even layer. Roast chicken and vegetables at 400F 30-35 minutes or until chicken registers 165F and vegetables are tender. Enjoy!

Nutrition