Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cubed
- 2 large Sweet potatoes, peeled and cubed
- 1 cup Brussels sprouts, halved
- 3 Tbsp Olive oil
- 1/4 cup Maple syrup
- 3 Tbsp Dijon mustard
- 1 tsp Kosher salt and 1/2 tsp Black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). On a large sheet pan, toss the cubed sweet potatoes and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast for 15 minutes to give the root vegetables a head start.
- Step 2: While the vegetables roast, prepare the maple-Dijon glaze. In a small bowl, whisk together the maple syrup and Dijon mustard until well combined. Set aside 1/4 of the glaze for finishing the bowls.
- Step 3: Remove the sheet pan from the oven. Push the vegetables to one side, then add the cubed chicken to the center of the pan. Drizzle the chicken with the remaining 1 tablespoon of olive oil and a pinch of salt.
- Step 4: Drizzle the chicken cubes and the vegetables liberally with the majority of the maple-Dijon glaze (reserving the small amount set aside in Step 2). Toss to coat everything well, then return the pan to the oven.
- Step 5: Continue roasting for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the sweet potatoes are tender.
- Step 6: Remove the sheet pan from the oven. Divide the mixture into serving bowls and drizzle each bowl with the reserved maple-Dijon glaze before serving.
Notes
- Keep any leftovers sealed tightly in the refrigerator for up to 3 days; the flavor often deepens overnight.
- To revive the crispy edges on the sweet potatoes and Brussels sprouts, reheat servings in a toaster oven or air fryer at 350°F (175°C) until warmed through, rather than using a microwave.
- Elevate the finished bowls by topping them with a sprinkle of toasted pecans or a few shakes of chili flakes for added crunch and subtle heat.
- If you prefer less sweetness or a tangier glaze, try balancing the flavor by adding a teaspoon of apple cider vinegar or fresh lemon juice to the maple-Dijon mixture before glazing the ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American