Ingredients:

  • 1/4 cup pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 (6 oz) boneless, skinless chicken breasts
  • 2 cups sweet potatoes, cubed
  • 2 cups Brussels sprouts, halved
  • 1 cup carrots, sliced into coins
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh rosemary, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). In a 12-inch oven-safe cast iron skillet, toss cubed sweet potatoes, Brussels sprouts, and carrots with 2 tbsp olive oil, salt, pepper, and rosemary, spreading them into an even layer.
  2. Pat chicken breasts dry with paper towels. Heat 1 tbsp olive oil over medium-high heat and sear chicken for 3 minutes per side until golden-brown; remove and set aside.
  3. Whisk maple syrup, apple cider vinegar, Dijon mustard, minced garlic, cinnamon, and nutmeg in a small bowl until smooth.
  4. Place the seared chicken breasts directly on top of the vegetables in the skillet and generously brush the maple-cider glaze over each breast.
  5. Roast in the oven for 12–15 minutes until the internal temperature of the chicken reaches 160°F (71°C).
  6. Remove from oven and let the meat rest for 5 minutes before serving.