Savory chicken glazed in maple and Dijon, served atop roasted sweet potatoes, Brussels sprouts, and brown or wild rice with crunchy toppings.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 0.5 teaspoon salt
03 - 0.25 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Maple Dijon Glaze
05 - 0.25 cup pure maple syrup
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon olive oil
08 - 1 teaspoon fresh rosemary, finely chopped
→ Roasted Vegetables
09 - 2 medium sweet potatoes, peeled and cut into 0.75-inch cubes
10 - 12 ounces Brussels sprouts, trimmed and halved or quartered
11 - 2 tablespoons olive oil
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - 0.5 teaspoon ground cinnamon
→ Rice Base
15 - 1 cup brown or wild rice, uncooked
16 - 2 cups water or broth
17 - 0.5 teaspoon salt
→ Toppings
18 - 0.25 cup chopped pecans, toasted
19 - 0.25 cup dried cranberries
20 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F. Cook rice according to package instructions using water or broth and salt, approximately 40 minutes for brown rice.
02 - Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and cinnamon. Spread in single layer on baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until caramelized and tender.
03 - Pound chicken breasts to even thickness. Season both sides with salt and black pepper.
04 - Whisk together maple syrup, Dijon mustard, olive oil, and rosemary in small bowl until combined.
05 - Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and cooked through, reaching internal temperature of 165°F. During final 2 minutes, brush both sides generously with maple Dijon glaze. Reserve remaining glaze for serving.
06 - Transfer chicken to plate and let rest for 5 minutes, then slice into strips.
07 - Divide cooked rice among four bowls. Top with roasted sweet potatoes and Brussels sprouts. Add sliced chicken. Drizzle with remaining glaze. Garnish with pecans, cranberries, and parsley. Serve warm.
