Ingredients
For the bowls
- 2 large sweet potatoes (peeled and diced)
- 1 lb Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 apple (diced)
For the chicken
- 1 pack boneless skinless chicken thighs (about 6)
For the marinade
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon olive oil
- salt and pepper (to taste)
To serve
- honey mustard (store-bought or homemade)
Instructions
- Preheat the oven to 400 degrees F.
- Make the marinade: in a bowl, whisk together the maple syrup, Dijon, mayo, olive oil, salt, and pepper. Add the chicken thighs, toss to coat, and refrigerate for 20 minutes.
- Peel and dice the sweet potatoes. Add to a bowl and toss with 1 tablespoon olive oil, the salt, pepper, cinnamon, and cumin.
- Spread the sweet potatoes on a lined baking sheet and bake for 20 minutes.
- Meanwhile, trim and halve the Brussels sprouts and toss in a bowl with the remaining 1 tablespoon olive oil, salt, and pepper.
- Remove the sweet potatoes, toss, push them to one side of the pan, and add the Brussels sprouts.
- Bake for another 20 minutes, then broil for 1 to 2 minutes until everything is crisp.
- Meanwhile, air fry the chicken at 390 degrees F for 10 minutes, then flip and cook for another 8 minutes, until cooked through (165 degrees F).
- Assemble bowls with the sweet potatoes, Brussels sprouts, chicken, and diced apple. Drizzle with honey mustard and serve.
Notes
- Leftovers are perfect for lunch the next day, so this is a great meal prep option.
- No air fryer? Bake the chicken on a lined sheet at 400 degrees F for about 25 minutes, until 165 degrees F.
- For homemade honey mustard, whisk equal parts Dijon, mayo or Greek yogurt, and honey.
- Chicken breast works in place of thighs; adjust the cook time.
Nutrition
Serving: 1gCalories: 510kcalCarbohydrates: 46gProtein: 30gFat: 20g