Maple Dijon Chicken (Print-Friendly Version)
Chicken grilled and glazed with maple Dijon, teamed with roasted Brussels sprouts, sweet potatoes, and rice.
# Ingredients List:
→ Protein
01 -
2 skinless chicken breasts without bones
→ Glaze
02 -
1 tablespoon mustard, Dijon style
03 -
2 tablespoons syrup made from maple
→ Vegetables
04 -
1 cup Brussels sprouts, cut in halves
05 -
1 sweet potato, medium size, cut into cubes
→ Grains
06 -
120 grams raw brown rice or wild variety
→ Seasonings & Oil
07 -
Salt to your liking
08 -
1 tablespoon olive oil
09 -
Ground black pepper to taste
10 -
Optional: 1/4 teaspoon dried rosemary
11 -
Optional: 1/4 teaspoon ground cinnamon
→ Toppings (optional)
12 -
1 tablespoon chopped pecans or cranberries, dried
# Detailed Cooking Steps:
01 -
Cook the wild or brown rice by following the instructions on the package until it's done.
02 -
Mix the sweet potato cubes and Brussels halves with olive oil, salt, pepper, and if you want, cinnamon and rosemary. Roast in an oven at about 200°C for around 25 to 30 minutes until soft and starting to brown.
03 -
Pour the leftover glaze over everything on the plate and sprinkle pecans or cranberries for a bit of crunch or tartness if you like.
04 -
Place the cooked rice on plates, add slices of chicken on top along with the veggies you roasted.
05 -
Mix together the maple syrup and Dijon mustard until smooth to make the glaze.
06 -
Use a grill or skillet to cook the chicken breasts. Keep brushing them with the glaze while cooking until they’re done and nicely browned.
# Helpful Hints:
01 -
Adding cinnamon and rosemary while roasting spices up flavors in a nice fall way.
02 -
You can tweak the amount of maple syrup or mustard to get the sweet and tangy balance just right for you.
03 -
It tastes best if you eat it right away, so the textures and flavors stay fresh.