Maple Chicken and Brussels Sprouts {with Roasted Sweet Potato Mash}

Maple chicken and brussels sprouts is a comforting, but healthy weeknight meal that’s perfect for fall. Serve it over an incredible roasted sweet potato mash for soaking up the delicious maple sauce. 

Hello again, friends! How’s the summer fall treating you? If my calendar didn’t remind me everyday that it’s October, I’d truly think it was June. It has that early summer feel outside… oppressive humidity, temps in the 80s, warm nights.

I’m loving those warm nights, by the way.  Not only can we sit outside in the evening hours (in October!), but there are NO bugs. It was a struggle to sit outside all summer without getting eaten alive by bugs. I was outside for hours last night and ya know how many bites I got? NONE. Warm October? Yep, I’m on board with it. 

Do I ever talk about anything other than the weather here? Besides food, I mean. Yeah, I didn’t think so either. I’ll have to work on that. ?

Onto the food…Maple Chicken and Brussels Sprouts with Roasted Sweet Potato Mash

I don’t know about you, but brussels sprouts and sweet potatoes are essential fall foods for me. As soon as they start popping up, I’m eating all the brussels sprouts and sweet potatoes I can get my hands on. I’ve got some brussels sprouts growing out in my garden, but we planted those a little late, so they are still fairly young. No worries, though, my father-in-law hooked me up with some of his! 

There’s just something about home grown brussels sprouts that taste SO GOOD. Everything home grown tastes SO GOOD, but brussels sprouts are extra good. Especially when combined with sweet potatoes and maple chicken. 

Ok, let’s talk about the chicken for a moment. All you have to do is cook up some chicken breasts (I like to butterfly each breast into 2 pieces, then pound), set ’em aside and cook the brussels in the same pan. Once they are tender, you’ll pour in your sauce… chicken broth, dijon, and maple syrup. Reduce it down and you’re ready to eat. All of that happens while the sweet potatoes are roasting away in the oven. 

Speaking of sweet potatoes…

Have you ever roasted your sweet potatoes before mashing them? Not only is it insanely easy, but they are insanely tasty this way. I’m a big roasted sweet potato fan, but sometimes I’m in the mood for a creamy mash. Why not combine the two?! You get the flavor of roasting and the creaminess of a mash. YES.

Simple, healthy, and delicious! What more could you ask for? 

Have a great week! ✌?

Maple Chicken and Roasted Brussels Sprouts {with Roasted Sweet Potato Mash}

2017-10-10 09:06:30

Serves 4

Maple chicken and Brussels sprouts is a comforting, but healthy weeknight meal that’s perfect fall. Serve it over an incredible roasted sweet potato mash for soaking up the delicious maple sauce.

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Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

For the Sweet Potatoes

1. 1 Very Large Sweet Potato, or 2 large (about 4 cups), cubed
2. Extra-Light Olive Oil
3. Salt & Pepper
4. 1 Tablespoon Butter or Ghee (for Paleo)
5. ½ Cup Liquid (chicken broth, almond milk, coconut milk, regular milk)

For the Chicken and Brussels Sprouts

1. 2 Large Chicken Breasts, butterflied, cut each into 2 pieces, and pound for even thickness. You will have 4 pieces total.
2. Salt & Pepper
3. 1 Tablespoon Extra-Light Olive Oil
4. 1 Tablespoon Butter or Ghee (for Paleo)
5. 4 Cups Fresh Brussels Sprouts, small ones can be left whole, cut larger ones in half or in quarters
6. ½ Cup Chicken broth
7. 2 Tablespoons Maple Syrup
8. 1 Teaspoon Dijon Mustard

Instructions

1. Preheat the oven to 400º.
2. Lay out the sweet potatoes in an even layer on a baking sheet and drizzle lightly with olive oil. Season the potatoes with salt and pepper and toss everything to combine. Roast for 15-20 minutes, or until very tender and golden brown.
3. Mash the potatoes with the butter or ghee and your choice of liquid.
4. While the potatoes are roasting, heat a large (oven safe) skillet over high heat. Season the chicken with salt and pepper. Add the olive oil to the pan and cook the chicken until golden brown on each side, about 3 minutes per side. Set aside.
5. Add the butter to the pan and let it melt before adding in the brussels sprouts. Season with salt and pepper and transfer the pan into the oven. Cook the brussels sprouts for about 10 minutes, or until tender. Return the pan back to the stovetop on low heat.
6. Whisk together the chicken broth, maple syrup, and dijon mustard together. Pour in the pan with the brussels sprouts and add the chicken pieces back in. Allow the sauce to reduce slightly, about 2-3 minutes before serving.
7. Serve the chicken and brussels over the sweet potato mash and cover everything with the sauce. Enjoy!

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