Prep Time: 15 minutes | Total Time: 30 minutes | Yield: 4 servings
Ingredients
2 Tbs fresh oregano, chopped (or 1 teaspoon dried)
2 Tbs Dijon mustard
2 Tbs maple syrup
1 1/2 lb chicken breasts, skinless
4 cup butternut squash, peeled and cubed (about 1 pound)
1 sweet onion, chopped small
8 oz Brussels sprouts, trimmed and halved (about 2 cups)
2 Tbs olive oil
salt, to taste
pepper, to taste
Prep
Preheat oven to 425°F. Place a large rimmed baking sheet in oven (leave pan in the oven as it preheats).
Combine oregano, mustard, and syrup in a small bowl.
Cube squash, chop onion, trim and halve Brussels sprouts.
Create Sheet Pan Maple Mustard Chicken
Brush 1/2 mustard-maple syrup mix evenly over chicken breasts.
Toss squash, onion, and sprouts with remaining dressing in small bowl
Remove hot pan from oven and line with parchment paper. Add chicken to pan and spread vegetables around the chicken in an even layer.
Bake at 425°F for 20-30 minutes or until chicken is done (until internal temperature of the chicken reaches 165 degrees F) and vegetables are tender.