If you’re always looking for easy meals – try this maple dijon chicken sheet pan dinner next! The roasted brussels sprouts and sweet potatoes are seriously amazing.
It is no secret that I love baking my chicken. I mean, I could probably start a baked chicken blog.
But do you know what sucks? Not having time to cook dinner. While being eternally hungry. Plain bread rolls make for great balanced meals, right?
Last week Branimir had to go back to studying after having had the summer off (I’m due to go back in 3.5 weeks… Eeeeek, no clue how that’s going to happen!).
And I had to realize how much easier life with a baby is when there are two adults around.
There’s always one to hold and soothe her while the other one can cook, clean or just relax for an hour.
But then all of a sudden I was alone with my little kitten and it all overwhelmed me a little bit.
The first time I was basically strapped to the sofa because she refuses to be anywhere not attached to mommy or daddy for even a second. (OK, I’m exaggerating. She will lie on her own for two minutes.)
Now don’t get me wrong, there are a lot of things that can be done on the sofa.
Nursing, napping, diaper changing, cuddling, TV while she is sleeping, the list is endless.
But guess what isn’t possible to do on the sofa (at least not on mine)?
Cleaning up the dishes from last night, doing some laundry and cooking. Nope, definitely not cooking.
As I said before, dinner rolls for the win.
But then we found out that our baby really loves to be carried in a wrap.
She likes it so much that she will happily stay in there for most of the day. And my life got a whole lot easier!
Tidying up? Check. Cleaning the kitchen? Check. Eating something else than bread? Check, check check!
Now I do still have to get used to doing all of that with a baby strapped to my chest.
When I was pregnant I thought it would be much the same as with a baby bump but ha! I fooled myself there.
It’s nothing like prancing around with a baby bump.
I might be more agile myself but there’s a little person outside now who tells me very loudly if she doesn’t like something I’m doing.
So as long as she’s awake I’m never allowed to stand still for even just a second.
We’re always on the move, the two of us.
And I’m not allowed to bend down which makes picking things up very hard.
But what she does like is lots of light and funny noises.
Which makes cooking a perfect activity to enjoy together.
But because I’m not the most rested person in the world right now (I’m sure I’m not the least rested person either but just like my daughter I’m a little bit of a drama queen) I really don’t want to spend hours on end in the kitchen.
And doing the dishes is still not that easy when I’m at home alone – so easy dinner recipes it is.
That’s why I’m absolutely loving this chicken sheet pan dinner right now – it’s baked right in the glaze which makes it incredibly full of flavors.
The sweet potatoes and brussels sprouts are made just next to it on the baking tray which means not much fuss, easy clean up and a delicious balanced meal to enjoy!
I mean, what’s not to love about sheet pan suppers, especially if they’re as delicious as this one.
Or the greek version – my One Sheet Pan Greek Style Easy Baked Chicken Dinner!
Now if only my kitten wouldn’t always wake up hungry when I’m just about to take my first bite…
Maple Dijon Chicken Sheet Pan Dinner Recipe
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For the Chicken
- 2 boneless skinless chicken breasts
- 3 tablespoons maple syrup
- 2 teaspoons heaping of wholegrain Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
For the Vegetables
- 1/4 cup pecans coarsely chopped
- 3 cups brussels sprouts halved
- 1 sweet potato cut into wedges
- Oil for roasting
- Salt and pepper to taste
- In a bowl combine maple syrup, mustard, oil and vinegar. Mix well and add the chicken breasts. Marinate for up to overnight but at least two hours, turning the chicken once.
- Preheat the oven to 390°F. Line a baking tray with parchment paper.
- Add the chicken together with the glaze to a small baking dish and bake for 20 minutes. Remove from the oven and turn the chicken breasts over.
- Add the brussels sprouts to one side of the tray and toss with oil, seasoning and chopped pecans. On the other side toss the sweet potatoes with seasoning and oil.
- Bake for another 20-30 minutes or until the chicken is done and the vegetables are tender.