gluten-free | dairy-free
Boneless, skinless chicken breasts carrots Brussels sprouts red onion avocado oil brown sugar cumin cinnamon ginger salt & pepper
Maple Mustard Sauce: mayonnaise Dijon or spicy brown mustard maple syrup coconut aminos dried oregano onion powder salt & pepper
Place a large rimmed baking sheet in the oven and preheat to 450 degrees.
Place the carrots and Brussels in bowl, drizzle with oil, salt and pepper. Set aside.
Remove sheet pan from oven, spray with cooking spray. Spread carrots and Brussels sprouts evenly on baking sheet. Bake for 15 minutes.
Make the rub: In a small bowl, combine the brown sugar, cumin, cinnamon, ginger, salt & pepper. Rub the chicken with oil, sprinkle with rub, coating evenly.
Remove baking sheet from oven, stir veggies. Place seasoned chicken and red onion among veggies on sheet pan.
Bake for 10-15 minutes more or until internal temperature of chicken reaches 165 degrees.
Mix together the maple mustard sauce ingredients. Drizzle over plated chicken and veggies.
Easy enough for weeknights, perfect for meal prep, and delicious to serve to guests. Everything cooks together on one pan for ultimate ease and perfect doneness.
A delicious harvest chicken dinner!