Last night I made an easy sheet pan dinner for all of us. There are a few of us in the house that don't like casserole. We like our food separate and not smooshed together.
Out of my Skinny Taste cookbook I found a dish that I could easily exchange chicken for tofu, which makes my dinner plans even easier.
Dijon Maple Chicken (or tofu) with Brussels and Butternut Squash.
This recipe makes ONE pan of chicken or ONE pan of TOFU. If you need both, then you will need double the ingredients.
Pam
4 T Dijon Mustard
3 T Maple Syrup
2 T Soy Sauce
8 Drum Sticks (or one package of tofu, pressed and cut into cubes)
Kosher salt
Fresh ground pepper
12 oz Brussel sprouts, trimmed and halved
12 oz butternut squash, peeled and cubed (feel free to purchase the package that is already cut in the store)
6 sprigs of thyme
1 1/2 T olive oil
Preheat the oven to 425; line a sheet pan with tin foil and spray with Pam.
In a small bowl mix 3 T mustard, 2 T maple syrup and the soy sauce. Stir until combined.
Season the chicken (both sides) with kosher salt and pepper. Do the same if you use tofu. Put the protein on the sheet pan, spread it out.
In a large bowl, combine the sprouts, the squash, thyme, olive oil and 1/4 t. salt. Season with pepper. Stir to combine.
Place the vegetables onto the sheet pan, and make sure it is a single layer. Brush the mustard sauce all over the chicken (both sides) and then sprinkle any remaining sauce over the vegetables.
Roast for 35 minutes.
In a small bowl stir the 1 T mustard and 1 T maple syrup. Brush this sauce over the chicken and then bake for 5 more minutes.
DELICIOUS.
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