Ingredients: |
Ingredients: 4 Boneless, Skinless Chicken Breasts
1½ lbs Sweet Potatoes
1 lb Brussels Sprouts
1¼ cups Panko Breadcrumbs
4 Tbsps Butter
2 Tbsps Dijon Mustard
¼ cup Grated Romano Cheese
¼ cup Mayonnaise
2 Tbsps Maple Syrup
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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Directions: |
Directions:Preheat the oven to 450°F. Line a sheet pan with foil. Medium dice the sweet potatoes. Place in bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat. Arrange in an even layer on sheet pan. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, line a separate sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Drizzle with olive oil, season with salt and pepper, and toss in bowl to coat. Arrange in an even layer on one half of the sheet pan.
Melt butter in a large bowl in the microwave. Stir in the spice blend and half the mustard; season with salt and pepper. On a large plate or bowl, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels and season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the butter-mustard mixture (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer the coated chicken to the other half of the sheet pan of prepared brussels sprouts; drizzle with olive oil.
Roast the prepared chicken and brussels sprouts 22 to 24 minutes, or until the brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
Meanwhile, in a bowl, combine the mayonnaise, maple syrup, and remaining mustard. Season with salt and pepper. Serve the roasted chicken with the roasted vegetables and dipping sauce. Enjoy! |
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