Description

This Sheet Pan Maple Mustard Chicken with Fall Vegetables is a delightful and easy one-pan meal perfect for autumn. The combination of sweet maple syrup and tangy mustard with tender chicken and seasonal vegetables creates a symphony of flavors.

Ingredients

Scale

1 1/4 pounds chicken breast
12 ounces Brussels sprouts
trimmed & halved
1 pound delicata squash
sliced into rings
seeds removed
1/2 cup fresh or frozen cranberries
2 tablespoons dijon mustard
1 tablespoon minced garlic
1 tablespoon maple syrup
1 tablespoon apple cider
1/2 tablespoon minced fresh rosemary
plus more for roasting
salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix together dijon mustard, minced garlic, maple syrup, apple cider, and minced rosemary.
Place the chicken breast on a sheet pan and brush with the mustard mixture. Season with salt and pepper.
Arrange Brussels sprouts, delicata squash, and cranberries around the chicken on the sheet pan.
Drizzle the vegetables with olive oil and season with salt, pepper, and additional rosemary.
Bake for 30 minutes or until the chicken is cooked through and the vegetables are tender.
Let rest for a few minutes before serving.

Notes

Feel free to substitute with other fall vegetables like sweet potatoes or carrots. Make sure to adjust cooking time for denser vegetables.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: Sheet Pan, Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 350 kcal
Sugar: 12 g
Sodium: 420 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 40 g
Cholesterol: 110 mg

Keywords: Sheet Pan Maple Mustard Chicken, Fall Vegetables, Easy Dinner Recipes, One-Pan Meals, Autumn Recipes