Description
A delightful blend of sweet and savory flavors featuring tender chicken glazed with a sweet maple-Dijon dressing, paired with creamy roasted sweet potatoes and vibrant veggies.
Ingredients
Scale
- 2 chicken breasts
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 medium sweet potatoes, chopped
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine maple syrup and Dijon mustard to make the glaze.
- Season chicken breasts with salt and pepper, then brush with the maple-Dijon glaze.
- Chop sweet potatoes into cubes, toss with olive oil, salt, and pepper.
- Spread sweet potatoes and Brussels sprouts on a baking sheet and roast for 20-25 minutes, stirring halfway.
- Grill or pan-sear the chicken for about 6-7 minutes per side until cooked through.
- Add chopped kale to the baking sheet in the last few minutes of roasting to wilt.
- Serve the roasted vegetables in a bowl, top with the chicken, and drizzle with remaining glaze.
Notes
Using chicken thighs instead of breasts can add more moisture. Adjust roasting times based on vegetable size for optimal texture.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg