Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 medium (450g) sweet potatoes, peeled and cubed
  • 1 lb (450g) Brussels sprouts, halved
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper.
  2. Spread the vegetables across a large rimmed baking sheet, ensuring they are not crowded.
  3. Nestle the chicken thigh pieces among the vegetables on the baking sheet.
  4. Roast for 20–25 minutes until the chicken is opaque and the sweet potatoes are deep gold and slightly charred.
  5. While roasting, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and smoked paprika in a small bowl.
  6. Remove the pan from the oven, drizzle the maple dijon glaze over the chicken and vegetables, and return to the oven for 5–7 minutes until the sauce is bubbly and glossy.
  7. Divide into four bowls over a bed of fresh spinach or quinoa.