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- 4 boneless, skinless chicken breasts - 1 pound Brussels sprouts, halved - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 tablespoon apple cider vinegar - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish For this Maple Dijon Chicken & Brussels Sheet Pan Delight, you need a few key items. First, the chicken breasts are the star of the dish. Their tender meat soaks in the flavor well. Next, Brussels sprouts add crunch and a slight bitterness, which balances the sweetness from the maple syrup. Dijon mustard brings a tangy kick. It pairs well with the rich maple syrup, making a great sauce. In addition to these main ingredients, you will want some olive oil. This helps everything cook evenly and adds a bit of richness. Garlic gives a nice aroma and flavor. Apple cider vinegar adds a hint of acidity to brighten the dish. Finally, dried thyme adds an earthy note, tying all the flavors together. You can’t forget the seasoning! Salt and pepper bring out the best in every ingredient. Fresh parsley adds a pop of color and freshness when you serve the dish. Gather these ingredients, and you are ready to create a beautiful meal! First, preheat your oven to 425°F (220°C). This high heat will help caramelize the Brussels sprouts and cook the chicken quickly. Next, in a small bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, minced garlic, apple cider vinegar, dried thyme, salt, and pepper. Make sure everything mixes well to form a smooth sauce. To marinate chicken properly, place the boneless, skinless chicken breasts in a large mixing bowl. Pour half of the maple-Dijon mixture over the chicken. Toss the chicken until it is completely coated. This step adds flavor and keeps the chicken tender. Let it marinate for about 15 to 20 minutes. This short time allows the flavors to soak in without overdoing it. Line a large baking sheet with parchment paper for easy cleanup. Now, arrange the marinated chicken breasts in the center of the baking sheet. Take the halved Brussels sprouts and toss them with the remaining maple-Dijon sauce. Spread the Brussels sprouts around the chicken in a single layer. This helps them cook evenly. Roast everything in the preheated oven for 25 to 30 minutes. Check the chicken to ensure it reaches an internal temperature of 165°F. The Brussels sprouts should be tender and caramelized. Once done, let the dish rest for a few minutes. Garnish with fresh parsley before serving. To keep the chicken juicy, brine it before cooking. This simple step helps the chicken stay moist. Use a mix of water and salt for brining. Soak the chicken for 30 minutes. This will enhance the flavor too. For crispy Brussels sprouts, cut them in half. This helps them roast better. Make sure to spread them out on the baking sheet. If they crowd each other, they steam instead of roasting. A little space helps them get that nice crisp. Garnish your dish with fresh parsley. It adds a pop of color. You can also sprinkle some lemon zest for extra brightness. This is a simple way to make your meal look fancy. When serving, arrange the chicken and Brussels on a large platter. This makes it inviting. You can also serve it with a side of rice or quinoa. These are great for soaking up the maple-Dijon sauce. One common mistake is overcooking the chicken. This can make it dry and tough. Always check the internal temperature. It should reach 165°F for safety and juicy meat. Another mistake is undercooking the Brussels sprouts. They should be tender and caramelized. If they are too firm, they won’t taste good. Keep an eye on them while they roast to ensure the perfect texture. {{image_2}} You can change the protein in this dish. Instead of chicken, try turkey or pork. Both options work great with the maple-Dijon sauce. You can also use tofu for a tasty vegetarian choice. For vegetables, Brussels sprouts are a star, but you can mix it up. Try green beans or broccoli for a new twist. Carrots or sweet potatoes add a nice sweetness too. Want more depth? Add spices like paprika or cayenne for heat. A pinch of cumin brings warmth and earthiness. Don’t forget fresh herbs like rosemary or thyme for extra flavor. You can swap apple cider vinegar for balsamic or red wine vinegar. Each vinegar brings a unique taste that enhances the dish. Try them to find your favorite! If you want a smoky flavor, grill the chicken instead of roasting. Grill the Brussels sprouts for a fun charred taste. It adds a nice touch for summer meals. Meal prep is easy with this dish. Cook a big batch, then store it in containers. It warms up well for quick lunches or dinners during the week. Just reheat in the oven or microwave. To keep your Maple Dijon Chicken and Brussels sprouts fresh, store them in an airtight container. This will help keep out moisture and other odors in the fridge. You can place the leftovers in the fridge for up to three days. If you want to keep them longer, you can freeze them. For freezing, wrap the chicken and Brussels sprouts tightly in plastic wrap and then place them in a freezer-safe bag. They can last in the freezer for about three months. When it’s time to enjoy your leftovers, the best way to reheat them is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and Brussels sprouts on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warmed through. You can also use a microwave, but it may dry out the chicken. If you use a microwave, place a cup of water inside to help keep moisture. In the fridge, your Maple Dijon Chicken and Brussels sprouts should last about three days. Look for any off smells or a slimy texture on the chicken. If you see any signs of spoilage, it’s best to throw it out. For frozen portions, check for freezer burn. If the food looks icy or has an odd color, it might not taste good. Always trust your senses when it comes to food safety. Yes, you can use frozen chicken! Just be sure to thaw it first. Thawing helps the chicken cook evenly. You can leave it in the fridge overnight or use cold water to speed up the process. Once thawed, follow the same marinating steps as fresh chicken. This will still give you tasty results. This dish goes well with many sides! Here are a few ideas: - Rice or quinoa for a hearty base. - Mashed potatoes for comfort. - A fresh salad for crunch. - Roasted sweet potatoes for sweetness. These sides will complement the flavors of the chicken and Brussels sprouts nicely. Yes, you can prep this meal in advance! Marinate the chicken a day before. Store it in the fridge in a sealed bag. You can also chop the Brussels sprouts ahead of time. Just keep them in a container with a lid in the fridge. When you're ready to cook, just assemble and roast! Absolutely! You can mix in other veggies like carrots, bell peppers, or sweet potatoes. Just make sure to cut them into similar sizes. This way, they cook evenly with the chicken and Brussels sprouts. Adjust the cooking time as needed for softer veggies. The chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer to check. If you don’t have one, slice into the thickest part. The meat should be white and juices should run clear. Avoid any pink in the center. This blog post covers how to make a tasty Maple Dijon Chicken with Brussels sprouts. We discussed key ingredients, preparation steps, and tips to ensure a great meal. Remember to marinate your chicken for extra flavor and avoid cooking mistakes. You can try variations or meal prep options to suit your taste. Store leftovers well, and know when they go bad. Enjoy this dish with confidence, and impress your loved ones with your cooking skills!

Maple Dijon Chicken & Brussels Sheet Pan

Savor the deliciousness of Maple Dijon Chicken & Brussels Delight with this easy recipe! Juicy chicken breasts are marinated in a mouthwatering maple-Dijon sauce and paired with tender, roasted Brussels sprouts for a delightful meal. Perfect for weeknight dinners or special occasions, this dish is sure to impress. Click to explore the full recipe and elevate your cooking game with this tasty combination!
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Ingredients
  

4 boneless, skinless chicken breasts

1 pound Brussels sprouts, halved

1/4 cup Dijon mustard

1/4 cup pure maple syrup

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon apple cider vinegar

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, minced garlic, apple cider vinegar, thyme, salt, and pepper until fully combined.

      Place the chicken breasts in a large mixing bowl, and pour half of the maple-Dijon mixture over them. Toss to coat the chicken evenly and set aside to marinate for about 15-20 minutes.

        While the chicken is marinating, prepare the Brussels sprouts. In another bowl, toss the halved Brussels sprouts with the remaining maple-Dijon sauce, ensuring they're well coated.

          Line a large baking sheet with parchment paper. Arrange the marinated chicken breasts in the center of the sheet, and then place the Brussels sprouts around them in a single layer.

            Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the Brussels sprouts are tender and caramelized.

              Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley before serving.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4