Description
A comforting and flavorful dish perfect for fall.
Ingredients
Scale
- 1 boneless chicken breast
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 cup cubed sweet potatoes
- 1 cup halved Brussels sprouts
- 1 cup cooked brown or wild rice
- 1 tbsp olive oil
- Salt, to taste
- Optional: ¼ tsp ground cinnamon
- Optional: ¼ tsp chopped rosemary
- Optional toppings: 2 tbsp chopped pecans or 2 tbsp dried cranberries
- 1 tbsp light maple mustard (for drizzling)
Instructions
- Start by preheating your oven to 400°F (200°C).
- In a small bowl, combine the maple syrup and Dijon mustard, stirring gently until smooth.
- Season the chicken breast with salt, heat a grill pan, and cook the chicken for about 6-7 minutes on each side, brushing with glaze.
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and optional spices, then roast for 25-30 minutes.
- Prepare the rice according to package instructions.
- Assemble the bowls with rice, chicken, veggies, and drizzle with maple mustard.
Notes
Ensure the chicken reaches an internal temperature of at least 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 500 mg
- Protein: 30 g