This Chicken with Apples and Veggies in a Maple Dijon Sauce is an easy, quick, healthy meal that is delicious and filling!
This is a delicious meal that is quick and easy thanks to butterflying, aka slicing the chicken in half, so that it cooks quicker. In this recipe I use RubyFrost Apples because of their crisp texture and perfect balance of sweet and tart flavors. They add the perfect flavor and really compliment the Maple Dijon sauce. I love to enjoy this meal on its own or over a bed of baby greens or rice or quinoa if I want something a bit heartier. It’s easy to double this and eat for leftovers later in the week. This meal is filling but not heavy and the sauce is so good, you’ll keep going back for more!
This post is sponsored by RubyFrost Apples. As always, all my opinions and recipes are my own. Thank you for supporting the companies that keep this blog going!
Chicken with Apples and Veggies in a Maple Dijon Sauce
Chicken and apples just go so well together! I especially love the RubyFrost Apples in this dish because they don’t fall apart and get mushy, even after baking and then reheating! It’s really amazing honestly. These apples also lend just enough sweetness but also a bit of tartness that keeps this meal really well balanced.
I used brussels sprouts and butternut squash as my complimentary vegetables in this recipe. They both are perfect for roasting and really go well with the sauce and apples. This is a great meal anytime of year but especially in wintertime when all these veggies are in season!
Healthy Gluten Free Meal
This meal is great because it packs tons of fresh fruit and vegetables onto one plate! Not to mention, it’s gluten free so everyone can enjoy. The chicken stays super tender because I butterfly it and that allows the chicken to cook faster (yay!) and also without over cooking part of the breast while waiting for the thicker part to cook through.
To butterfly a chicken breast, lay it flat and slice through the middle, horizontally, basically cutting the breast in half and making it thinner. You can leave about 1/2 an inch still connected and flatten the chicken onto the baking sheet. Alternatively, you can slice it all the way through and make it easy to divide this into several portions if you wanted to.
I’ve enjoyed this meal on its own just the way it is and over rice. The best part of eating it over rice or quinoa is that it really soaks up all the sauce! This would also be really delicious over a bed of baby spinach or arugula. Def save a little extra of the sauce to drizzle over after baking.
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Chicken with Apples and Veggies in a Maple Dijon Sauce
Ingredients
- 2 8oz chicken breasts butterflied
- 2 cups Ruby Frost Apples chopped, about 1 apple
- 2 cups brussels sprouts halved and stems removed, about 1/2 bag
- 2 cups butternut squash chopped, can cub sweet potato
- 1/2 shallot sliced
Maple Dijon Sauce
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 1 tbsp Apple Cider Vinegar
- 1 tbsp pure maple syrup
- 1/2 tsp black pepper
- 1/2 tsp kosher salt reduce by half if using table salt
- 4 sprigs fresh thyme or 1/2 tsp dried
Instructions
- Begin by preheating the oven to 350°F. Chop the vegetables and slice the shallot. Butterfly the chicken breasts by slicing horizontally and leaving only 1/2 inch still connected near the thickest part of the breast.
- In separate bowl, whisk together the olive oil, mustard, syrup, salt, pepper and thyme until emulsified.
- On a large baking sheet, make it large so that everything has room to spread out and allow the heat from the oven to circulate, toss the chicken, apples, vegetables and shallot with the dressing. Reserve 1-2 tbsp of dressing for after cooking. Bake for 25 minutes or until chicken is cooked all the way through and vegetables and apples are tender.
- Drizzle with remaining sauce. Enjoy on its own or over a bed of greens, quinoa or rice.
Made this tonight! Absolutely yummy and so easy!
So glad you loved it! Such an easy, healthy recipe that is delicious too.