Ingredients
Scale
- 4 chicken breasts
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 medium sweet potatoes, cubed
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix maple syrup and Dijon mustard to create the glaze.
- Season the chicken with salt and pepper, then brush with the maple-Dijon glaze.
- Roast sweet potatoes and Brussels sprouts tossed in olive oil on a baking sheet for 25-30 minutes.
- Grill or sauté the chicken until cooked through, about 6-8 minutes per side.
- Serve the grilled chicken over the roasted sweet potatoes and kale.
Notes
For even glazing and to avoid burning, baste the chicken midway through cooking. Trim sweet potatoes into uniform cubes for even roasting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg