Name: High Protein Maple Pecan Chicken And Brussels
Cook time: 40 min
Total time: 40 min
Ingredients: 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes; 1 lb Brussels sprouts, trimmed and halved; 1/2 cup Raw pecan halves; 3 tbsp Real maple syrup; 1 tbsp Dijon mustard; 2 tbsp Olive oil; 1 tsp Garlic powder; 1/2 tsp Smoked paprika; Salt and freshly cracked black pepper to taste

Ingredients

Scale

1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb Brussels sprouts, trimmed and halved
1/2 cup Raw pecan halves
3 tbsp Real maple syrup
1 tbsp Dijon mustard
2 tbsp Olive oil
1 tsp Garlic powder
1/2 tsp Smoked paprika
Salt and freshly cracked black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mat for easy cleanup. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, and smoked paprika. This glaze will act as both your seasoning and your caramelizing agent.
Place the cubed chicken and halved Brussels sprouts in a large mixing bowl. Pour two-thirds of the maple glaze over the mixture. Toss thoroughly to ensure every piece of chicken and every sprout is well-coated. Spread the mixture onto the prepared baking sheet in a single layer. Make sure they are not overcrowded so they roast rather than steam. Roast in the oven for 15 to 18 minutes.
Remove the baking sheet from the oven. Scatter the pecan halves over the chicken and sprouts. Drizzle the remaining maple glaze over the top and give everything a light toss. Return the pan to the oven for another 5 to 7 minutes, or until the chicken reaches an internal temperature of 165°F and the pecans are fragrant and toasted. Serve immediately while hot and crispy.

Cook Time: 40 minutes