NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup butternut squash

150 g sweet potato

1 cup brussels sprouts

0.5 tsp maple syrup

1 tbsp dijon mustard

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by peeling and cubing the butternut squash and sweet potato into 1/2-inch pieces, and trimming and halving the Brussels sprouts.

• 3

  In a large mixing bowl, toss the prepared vegetables with 0.5 tsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper until evenly coated.

• 4

  Spread the vegetable mixture in a single layer on the baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 5

  In a small bowl, whisk together the Dijon mustard, maple syrup, garlic powder, and the remaining 0.5 tsp of olive oil to create the glaze.

• 6

  Season the chicken breast with the remaining sea salt and black pepper, then brush the maple-Dijon glaze generously over the entire surface of the meat.

• 7

  Place the chicken onto the baking sheet with the vegetables and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetable medley.