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One-Pan Maple Dijon Chicken & Brussels Sprouts
Servings 2
Total Time: 40 minutes
Cook Time: 40 minutes
Ingredients
For the Marinade
- 1 tablespoon(s) olive oil
- 2 tablespoon(s) maple syrup
- 2 tablespoon(s) mustard, dijon
- 1/2 teaspoon(s) red pepper flakes crushed
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
For the Chicken
- 2 piece(s) chicken breast(s), boneless skinless (4-6 oz) at room temperature for 30 minutes
- 1 pound(s) Brussels sprouts
- 1/2 teaspoon(s) red pepper flakes crushed
- 1 tablespoon(s) olive oil
Instructions
- In a medium bowl, mix together the ingredients for the marinade.
- Place the chicken in the bowl with the marinade. Marinate in the refrigerator 1 hour (overnight is recommended for best results).
- Remove chicken from refrigerator and rest at room temperature 30 minutes prior to baking. In the meantime, chop the Brussels sprouts.
- Preheat oven to 350°F. Prepare a large baking sheet with a slip mat or grease with extra virgin olive oil.
- Place in a bowl and toss together with extra virgin olive oil and red pepper flakes.
- Assemble the chicken in the middle of the sheet pan with Brussels sprouts around it.
- Bake at 350°F for 30 minutes. Remove from the oven and serve immediately.
- Tip: To make this dinner even easier, toss the ingredients for the marinade together the night before with the chicken and refrigerate overnight to let the flavors soak into the meat. The next day, all you do is toss everything on the pan with your chopped Brussels sprouts and bake.
This recipe inspired in part or in whole from here