NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup butternut squash

1 cup Brussels sprouts

0.5 medium apple

1 tbsp maple syrup

1 tbsp spicy brown mustard

1 tsp olive oil

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash, halved Brussels sprouts, and sliced apple with olive oil and half of the sea salt and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 20 minutes until the squash is tender and the sprouts are lightly charred.

• 4

  While the vegetables roast, whisk together the maple syrup and spicy brown mustard in a small bowl.

• 5

  Season the chicken breast with the remaining salt and pepper, then pan-sear in a non-stick skillet over medium-high heat for 6 minutes per side.

• 6

  Brush the maple-mustard glaze over the chicken during the last 2 minutes of cooking until it becomes sticky and fragrant.

• 7

  Serve the glazed chicken alongside the roasted vegetables and garnish with chopped fresh rosemary.