Sheet Pan Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Servings

 Ingredients

2 Tbs oregano, fresh, chopped (or 1 teaspoon dried)

2 Tbs Dijon mustard

2 Tbs maple syrup

2 Tbs olive oil

1 1/2 lb chicken breasts, skinless

1 sweet onion, chopped small

4 cup butternut squash, peeled and cubed (about 1 pound)

8 oz Brussels sprouts, trimmed and halved (about 2 cups)

salt, to taste

pepper, to taste

1. Preheat oven to 425°F. Place a large rimmed baking sheet in oven (leave pan in oven as it preheats).

2. Combine oregano, mustard, syrup, and olive oil in a small bowl.

3. Cube squash, chop onion, trim and halve Brussels sprouts.

4. Brush 1/2 mustard-maple syrup mix evenly over chicken breasts.

5.Toss squash, onion, and sprouts with remaining dressing in small bowl.

6. Remove hot pan from oven and line with parchment paper. Add chicken to pan and spread vegetables around the chicken in an even layer.

7. Bake at 425°F for 20-30 minutes or until chicken is done (until internal temperature of the chicken reaches 165 degrees F) and vegetables are tender.