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Maple Mustard Chicken with Squash & Brussels Sprouts


1 tbsp chopped fresh sage

1 tbsp Dijon mustard

1 tbsp pure maple syrup

4 chicken breasts

4 cups cubed, peeled butternut squash

3 large shallots, peeled and quartered

1/2 acorn squash, seeded and cut crosswise into slices

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

2 tbsp grapeseed oil

1 1/2 tsp sea salt

1 tsp black pepper


Preheat oven to 425 degrees

Combine sage, mustard and syrup in a small bowl, brush evenly over chicken breasts.

Place chicken on baking sheet in oven for 20 minutes. Remove pan from oven. Discard any juices from the pan.

Add butternut squash, shallots, acorn squash and Brussels sprouts to pan with chicken. Top vegetables with oil, 3/4 tsp salt, and 3/4 tsp pepper, toss. Spread in an even layer around chicken.

Sprinkle chicken with remaining salt and pepper.

Bake another 20 minutes.

Recipe from The Wellness Way


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