Maple Dijon Chicken Dish (Printable Version)
Grilled chicken with maple-Dijon glaze, paired with roasted sweet potatoes, Brussels sprouts, and rice.
# Ingredients Required:
→ Protein
01 -
2 boneless, skinless chicken breasts
→ Glaze
02 -
2 tablespoons maple syrup
03 -
1 tablespoon Dijon mustard
→ Vegetables
04 -
1 medium sweet potato, cubed
05 -
1 cup Brussels sprouts, halved
→ Grains
06 -
120 grams uncooked brown or wild rice
→ Seasonings & Oil
07 -
1 tablespoon olive oil
08 -
Salt, to taste
09 -
Ground black pepper, to taste
10 -
1/4 teaspoon ground cinnamon (optional)
11 -
1/4 teaspoon dried rosemary (optional)
→ Toppings (optional)
12 -
1 tablespoon chopped pecans or dried cranberries
# Guide to Cooking:
01 -
Combine maple syrup and Dijon mustard to create the glaze.
02 -
Grill or pan-sear chicken breasts, brushing repeatedly with the prepared glaze until golden brown and cooked through.
03 -
Toss cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, pepper, and optional cinnamon and rosemary. Roast in a preheated oven at 200°C for 25 to 30 minutes until tender and caramelized.
04 -
Prepare brown or wild rice according to package instructions until fully cooked.
05 -
Serve the cooked rice topped with sliced chicken and roasted vegetables.
06 -
Drizzle remaining glaze over the assembled plate and sprinkle with pecans or cranberries if desired.
# Extra Suggestions:
01 -
Roasting vegetables with cinnamon and rosemary enhances autumnal flavor profiles.
02 -
Adjust maple syrup and Dijon mustard quantities to balance sweetness and tang to preference.
03 -
Serving immediately preserves optimal texture and flavor.