Maple Dijon Chicken with Veggies

This Maple Dijon Chicken with Roasted Vegetables is a perfect weeknight dinner that feels special without a lot of fuss. The balance of sweet maple syrup and tangy Dijon mustard creates a delicious glaze that makes the chicken shine, while the roasted sweet potatoes and Brussels sprouts bring warm, comforting flavors to the plate. It’s a healthy, satisfying meal that leaves you feeling good about what you ate.

I started making this after craving something cozy and healthy. It quickly became a meal I turn to when I want something easy but elevated.

Ingredients

• Two boneless, skinless chicken breasts: lean protein that cooks quickly
• Maple syrup: adds natural sweetness and caramelizes beautifully when cooked
• Dijon mustard: provides tang and depth keeping the glaze from being overly sweet
• Sweet potatoes: offer hearty texture and natural sugars that roast to a perfect softness
• Brussels sprouts: bring a slight bitterness and crispness to balance the sweetness
• Olive oil: helps roast the vegetables until tender and golden
• Salt and pepper: season everything to bring the flavors together
• Brown or wild rice: acts as a wholesome, nutty base soaking up the juices
• Chopped pecans or dried cranberries: optional for crunch and extra flavor contrast
• Cinnamon and rosemary: optional but add a warm, aromatic touch to the roasted veggies
• Look for fresh sweet potatoes without soft spots and firm Brussels sprouts with bright green leaves: to ensure quality

Instructions

Prepare Chicken:

Brush the chicken breasts with a mixture of maple syrup and Dijon mustard. Heat a grill pan or skillet over medium heat and cook the chicken for about six to eight minutes on each side until golden brown and cooked through. The glaze will thicken and caramelize slightly creating a flavorful crust.

Roast Veggies:

Preheat your oven to 400 degrees Fahrenheit. Cube the sweet potato into evenly sized pieces to ensure even roasting. Halve the Brussels sprouts, making sure to trim any discolored outer leaves. Toss them together with olive oil, salt, a pinch of cinnamon and rosemary if using. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes until the veggies are tender and edges have crisped up.

Cook Rice:

While the veggies roast, cook the brown or wild rice according to package instructions. Fluff it with a fork when done to keep it light and airy.

Assemble:

Spoon the cooked rice onto plates or bowls. Slice the chicken breasts and arrange them on top of the rice. Add a generous serving of the roasted vegetables alongside.

Finish:

Drizzle a little extra maple syrup and Dijon mix over the chicken and veggies for a light sauce. Sprinkle with chopped pecans or dried cranberries if desired for a sweet and crunchy finish.

My favorite part is the glaze on the chicken. I often double it so I have extra to spoon over everything once plated. This dish reminds me of chilly fall evenings when my family would gather around the table sharing stories and enjoying something simple but full of love.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. When reheating, cover the dish with a damp paper towel to keep the chicken moist and heat the veggies at a lower temperature to avoid burning. The rice may dry out a bit but a splash of water when reheating helps.

Ingredient Swaps

Substitute chicken thighs if you prefer dark meat; they hold moisture well and add extra richness. Use butternut squash instead of sweet potatoes for a slightly different sweetness and texture. Try mustard varieties like whole grain or spicy brown mustard to change the glaze flavor profile. Add sautéed kale or green beans as alternative vegetables if Brussels sprouts are not your favorite.

Serving Ideas

Serve with a green salad dressed simply with lemon and olive oil for a fresh contrast. Top with a dollop of Greek yogurt or sour cream if you want a creamy element on the side. Add a sprinkle of fresh herbs like parsley or thyme for brightness and color.

This dish is perfect for an easy, flavorful weeknight meal that feels special. The glaze and roasting techniques really elevate simple ingredients.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal as they grill evenly and absorb the maple-Dijon glaze well.

→ Can I substitute the vegetables used?

Yes, other root vegetables like carrots or parsnips can replace sweet potatoes, and green beans or asparagus can stand in for Brussels sprouts.

→ How do I ensure the chicken stays juicy when grilling?

Marinate the chicken briefly in the glaze and avoid overcooking by grilling over medium heat until just done.

→ What is the purpose of adding cinnamon and rosemary to the vegetables?

The cinnamon and rosemary add warm, aromatic notes that complement the natural sweetness of the vegetables, enhancing overall flavor.

→ Can I use different types of rice as the base?

Brown or wild rice work well for their texture and nutty flavor, but white rice or quinoa can also be used based on preference.

→ Is it necessary to add pecans or dried cranberries?

These are optional garnishes that contribute texture and extra sweetness but can be omitted without impacting the main flavors.