Tender chicken glazed with maple Dijon, paired with roasted sweet potatoes, Brussels sprouts, and crunchy pecans.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Maple Dijon Glaze
05 - 1/4 cup pure maple syrup
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon olive oil
08 - 1 teaspoon fresh rosemary, finely chopped
→ Roasted Vegetables
09 - 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
10 - 12 ounces Brussels sprouts, trimmed and halved
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon ground cinnamon
→ Rice Base
15 - 1 cup brown or wild rice, uncooked
16 - 2 cups water or broth
17 - 1/2 teaspoon salt
→ Toppings
18 - 1/4 cup chopped pecans, toasted
19 - 1/4 cup dried cranberries
20 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Preheat oven to 400 degrees Fahrenheit. Begin cooking rice according to package instructions using water or broth and salt, approximately 40 minutes for brown rice varieties.
02 - Combine sweet potato cubes and Brussels sprouts with olive oil, salt, pepper, and cinnamon in a large bowl. Toss until evenly coated. Spread in single layer on baking sheet and roast for 25 to 30 minutes, stirring halfway through, until caramelized and fork-tender.
03 - Using a meat mallet, pound chicken breasts to uniform thickness. Season both sides generously with salt and black pepper.
04 - Whisk together maple syrup, Dijon mustard, olive oil, and fresh rosemary in small bowl until fully combined.
05 - Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and cooked through to internal temperature of 165 degrees Fahrenheit. During final 2 minutes, brush both sides generously with maple Dijon glaze. Reserve remaining glaze for service.
06 - Transfer cooked chicken to plate and allow to rest 5 minutes. Slice into strips of uniform width.
07 - Divide cooked rice evenly among four serving bowls. Layer roasted sweet potatoes and Brussels sprouts over rice. Position sliced chicken atop vegetables. Drizzle with reserved glaze and garnish with toasted pecans, dried cranberries, and fresh parsley. Serve immediately.
