NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup Brussels sprouts

0.5 tbsp olive oil

1 tbsp maple syrup

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.13 tsp cinnamon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces and halve the Brussels sprouts.

• 3

  Cut the chicken breast into bite-sized chunks, ensuring they are roughly the same size as the potato cubes.

• 4

  In a small mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, garlic powder, and cinnamon until well combined.

• 5

  Place the chicken, sweet potatoes, and Brussels sprouts on the prepared sheet pan.

• 6

  Drizzle the maple-dijon glaze over the ingredients and toss thoroughly with your hands or a spatula to coat every piece.

• 7

  Spread the mixture out into a single layer, ensuring no pieces are overlapping so they roast rather than steam.

• 8

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the potatoes are tender with golden, caramelized edges.