Ingredients:

  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 2 cups (300g) butternut squash, peeled and cubed into ½ inch pieces
  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) black pepper
  • 1.5 lbs (680g) chicken breast, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) garlic powder
  • 1 tsp (6g) smoked paprika
  • 3 tbsp (45ml) pure maple syrup
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) lemon juice
  • 1 clove (5g) garlic, minced
  • 3 cups (600g) cooked quinoa or brown rice
  • 2 cups (60g) fresh baby kale or spinach

Instructions:

  1. Preheat your oven to 200°C. Line your sheet pan with parchment paper.
  2. In the first bowl, toss the halved Brussels sprouts, cubed butternut squash, and dried chickpeas with 30ml olive oil, salt, and pepper. Note: Ensure the chickpeas are very dry for maximum crunch.
  3. In the second bowl, toss the cubed chicken breast with 30ml olive oil, garlic powder, and smoked paprika.
  4. Spread the vegetables and chickpeas across two thirds of the sheet pan in a single layer.
  5. Nestle the chicken cubes into the remaining one third of the pan. Note: Leave space between the chicken and veg to avoid steaming.
  6. Roast for 20-25 minutes. Wait for the aroma of smoked paprika to fill the room and the sprouts to turn mahogany colored.
  7. While the pan roasts, whisk the maple syrup, Dijon mustard, apple cider vinegar, lemon juice, and minced garlic in a small bowl.
  8. Remove the pan from the oven once the chicken is opaque and firm. The vegetables should be tender and the chickpeas slightly blistered.
  9. Divide the cooked quinoa or brown rice into four bowls.
  10. Top each with a handful of baby kale, then scoop the roasted chicken and vegetables on top. Drizzle the maple dijon glaze over everything.