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Autumn Maple Chicken and Veggies

This maple dijon harvest bowl is the ultimate cozy fall dinner. Roasted sweet potatoes, Brussels sprouts, and walnuts are tossed with cinnamon and maple syrup for a naturally sweet and caramelized flavor. Paired with juicy maple dijon chicken thighs, this dish is gluten free, dairy free and packed with seasonal goodness. It's an easy sheet pan meal that is perfect for busy weeknights or a festive fall gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: American
Ingredients Method Video

Ingredients
  

For the Veggies
  • 4 large sweet potatoes
  • 1 bag brussels sprouts
  • 1-2 cups walnuts
  • 1 tsp avocado oil
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 tbsp maple syrup
For the Chicken
  • 3 lbs boneless chicken thighs
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp salt

Method
 

  1. Preheat the oven to 400℉
  2. Spray a baking sheet with avocado oil
  3. Peel and dice the sweet potatoes and half the brussels sprouts then add them to the tray with the walnuts
  4. Spray the veggies with avocado oil then season with salt, cinnamon and maple syrup
  5. Cook the veggies in the oven for 35-40 minutes
  6. For the chicken thighs, place them in a glass baking dish. In a small bowl, combine the dijon mustard and maple syrup then brush it over the chicken. Season with salt
  7. Cook the chicken in the oven for 25-30 minutes or until it reaches an internal temperature of 165℉

Video