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Ingredients:
½ pound butternut squash, peeled and cut into ½-inch dice (about 4 cups)
1 pound Brussels sprouts, ends trimmed, then cut in half
1 medium red onion, halved, peeled, and cut into ¼-inch slices
5 tablespoons olive oil, divided
1 ½ teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
2 cloves garlic, pressed or finely minced
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme leaves, plus more for garnish (or ½ tsp dried thyme)
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Instructions
Preheat the oven to 425℉.
Place the diced squash, Brussels sprouts, and sliced onion in the center of a large, rimmed sheet pan. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ tsp of salt and ¼ tsp of black pepper. Toss with your hands to coat, then spread the vegetables into an even layer. Place in the oven and set a timer for 20 minutes.
Meanwhile, in a large bowl, stir together the garlic, mustard, maple syrup, vinegar, 3 Tbsp of olive oil, 1 tsp salt, ¼ tsp ground pepper, and the fresh thyme. Add the diced chicken and stir to coat the chicken in the marinade.
Once the 20 minutes are up, remove the pan from the oven. Spoon the chicken pieces evenly over the vegetables, then drizzle any remaining marinade over the top. Place the pan back in the oven and bake until the chicken is fully cooked, 15 to 18 minutes, and has an internal temp of 165℉.
Once cooked, sprinkle with additional fresh thyme as garnish, if desired, and enjoy! Store cooled leftovers in the fridge for up to 4 days.
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