When the winter weather comes, many of us long in the northern part of the country look for heartier dishes that use what we often call “winter vegetables” such as squash and veggies that start to appear in the fall. Andy since it’s a lot cooler out, using the oven is welcomed as it often warms the kitchen. This Maple Mustard Chicken recipe is a an easy winter dinner that is perfect for the late fall and winter seasons.
This is one of our favorite minimal prep recipes. This is one of those “fix it and forget it” type dinners. It only needs about 10 mins of prep and the oven does the rest, leaving you to do better things with your time. Maybe you will finally get around to organizing that junk drawer or better yet, get in a quick workout while your delicious easy dinner cooks. This recipe is both did friendly and busy parent friendly too! To show how easy it is, we even created a short cooking video about it! Click here to view the video.
Maple Mustard Chicken with Butternut Squash and Brussels Sprouts
Serves 5-6 people
- 3 lbs split chicken breast
- 1/2 tsp sage
- 1 tbs dijon mustard
- 1 tbs maple syrup
- 1 lb butternut squash, peeled and chopped
- 3 shallots, peeled and quarterd (can also use 1 large red onion)
- 8 oz Brussels sprouts, end trimmed and halved
- 3 tbs olive oil
Preheat oven to 425. Spray large baking sheet with cooking spray. Place chicken on pan and season with salt & pepper. Combine sage, mustard, & maple syrup in small bowl and brush evenly over chicken. Bake for 20 mins. While it is cooking, combine butternut squash, shallots, and brussels sprouts in bowl. Toss with oil, season with salt & pepper. After chicken has cooked for 20 mins, remove pan from oven and place veggies around chicken. Return pan to oven and cook another 20 mins until veggies are tender and chicken is cooked through (internal temp of 165 degrees).
Love the idea of getting weekly customized plans with recipes like this to your inbox? Find out more about The Dinner Daily.