Prep Time: 15 mins
Total Time: 30 mins
Meal Type: Lunch,Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
- 2 Tbs oregano, fresh, chopped (or 1 teaspoon dried)
- 2 Tbs Dijon mustard
- 2 Tbs maple syrup
- 2 Tbs olive oil
- 1 &1/2 lb chicken breasts, skinless
- 4 cups butternut squash, peeled and cubed (about 1 pound)
- 1 sweet onion, chopped small
- 8 oz Brussels sprouts, trimmed and halved (about 2 cups)
- salt, & pepper, to taste
Directions
Prep
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven (leave pan in oven as it preheats).
- Combine oregano, mustard, syrup, and olive oil in a small bowl.
- Cube squash, chop onion, trim and halve Brussels sprouts.
Make
- 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.
Tips from Elisa and Ellen: You can vary the vegetables each time you make this recipe. Swap butternut squash for sweet potatoes, or white potatoes. Swap Brussels sprouts for other sturdy veggies like broccoli, cauliflower, red peppers, or even a fruit that will hold up to roasting like chopped apples or pears. The key is to cut the vegetables or fruit into small bite-size pieces for a quick cooking time.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only.
