One-Pan Chicken and Winter Veggie Bowl
a nourishing chicken bowl with maple mustard sauce, brussels, sweet potato and red onion
Equipment
- 1 half sheet pan 18" x 13"
- Oven preheat to 350°F
- 1 small mixing bowl
- 1 whisk
- 1 cutting board
- 1 chefs knife
Ingredients
- 1 small sweet potato large dice
- 1 lb brussel sprouts halved
- 1 small red onion large dice
- 1/2 cup walnuts chopped
- 4 each chicken breast large dice
- 1/4 cup whole grain mustard
- 1/4 cup maple syrup
- 4 tbsp neutral cooking oil I prefer avocado oil
- kosher salt to taste
- ground black pepper to taste
- 1 1/2 cups cooked basmati rice *optional
Instructions
- Preheat oven to 350℉
- In a mixing bowl, whisk together 1/4 cup maple syrup and 1/4 cup whole grain mustard together.
- Toss 1 small sweet potato, 1 lb brussel sprouts, 1 small red onion, 4 each chicken breast together on sheet pan with 4 tbsp neutral cooking oil, kosher salt, ground black pepper. Pour maple mustard sauce over the top of everything on the sheet pan and toss together to coat evenly with sauce.
- Roast in oven for 15 minutes. Increase oven heat to 400℉, sprinkle the walnuts on top of the veggie and chicken mixture and roast for 10 more minutes. Serve in a bowl or on top of 1 1/2 cups cooked basmati rice.