Maple Chicken and Vegetables for Two
Perfect for an intimate dinner, this Maple Chicken and Vegetables for Two recipe combines tender, oven-roasted chicken breasts with a medley of sweet potatoes and Brussels sprouts, all kissed by a sweet and tangy maple glaze. With a prep time of just 15 minutes, it’s a quick and easy sheet-pan meal that delivers bold flavors in every bite. The glaze, crafted from maple syrup, Dijon mustard, and apple cider vinegar, caramelizes beautifully in the oven, enhancing the natural sweetness of the vegetables and adding a deliciously sticky finish to the chicken. Packed with wholesome ingredients and balanced with a hint of warm spices like paprika and garlic powder, this dish is as nutritious as it is satisfying. Ideal for date nights or cozy dinners, this recipe serves up a restaurant-quality meal with minimal cleanup.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 large sweet potato
- 1.5 cups Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2
Peel and dice the sweet potato into 1/2-inch cubes. Halve the Brussels sprouts, trimming off any rough ends.
Step 3
Place the vegetables (sweet potato and Brussels sprouts) on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat and spread them out evenly.
Step 4
Pat the chicken breasts dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil and season both sides with the garlic powder, paprika, and a pinch of salt and pepper.
Step 5
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt to create the glaze.
Step 6
Push the seasoned vegetables to the sides of the baking sheet, creating a space in the center. Place the chicken breasts in the middle and brush half the maple glaze over the chicken.
Step 7
Bake in the preheated oven for 20 minutes. Remove the baking sheet from the oven, flip the chicken, and brush the remaining glaze on the other side. Toss the vegetables slightly for even roasting.
Step 8
Return the sheet pan to the oven and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender.
Step 9
Remove from the oven and let the chicken rest for 5 minutes before serving. Plate the chicken alongside the roasted vegetables and enjoy your Maple Chicken and Vegetables for Two!
Nutrition Facts
| Serving size | (746.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1220.6 |
| Total Fat 51.5g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 301.2mg | 0% |
| Sodium 2738.3mg | 0% |
| Total Carbohydrate 70.1g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 39.6g | |
| Protein 115.4g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 130.2mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 1342.4mg | 0% |
Source of Calories