There’s something about a dish that brings together simple, wholesome ingredients and transforms them into something truly special. This is one of those meals—where tender, perfectly cooked chicken meets a colorful mix of roasted vegetables, all layered with flavor and finished with a rich, savory glaze.

The combination of caramelized edges, fresh herbs, and that subtle hint of sweetness from the glaze creates a balance that feels both comforting and refined. It’s hearty without being heavy, and elegant without requiring hours in the kitchen.

This is the kind of recipe that works just as well for a cozy weeknight dinner as it does for serving guests—beautiful on the plate, full of flavor, and effortlessly satisfying.

Now that you can see how beautifully everything comes together, it’s time to make it yourself. This recipe is straightforward, packed with flavor, and comes together with just a few simple steps—perfect for both weeknights and more elevated dinners at home.

Serves: 2-3

Ingredients

1 pound chicken breasts (you can also use chicken thighs instead of chicken breasts)

2 tablespoons dijon mustard

2 tablespoons whole grain mustard

1 tablespoon maple syrup

1 red onion, sliced into wedges

4 medium red potatoes, diced

1 butternut squash, diced

1 package brussel sprouts, halved

1-2 tablespoons good quality extra virgin olive oil

1 teaspoon dried rosemary

1 teaspoon dried parsley

2 garlic cloves, sliced

Salt & Pepper

Directions

Transfer chicken to a ziplock bag and add salt, pepper, dijon mustard, whole grain mustard and syrup. Shake bag very well until all the chicken is coated in mixture. I grilled the chicken, but if you want to bake the chicken you can do that as well. Grill chicken for about 16-20 minutes until no longer pink inside. The temperature of chicken should reach 165 degrees. Preheat oven for vegetables to 375 degrees. While chicken cooks, dice all the vegetables for the hash and place in a ziplock bag. To the ziplock bag add extra virgin olive oil, dried rosemary, dried parsley, garlic cloves, salt and pepper. Toss vegetable mixture until all veggies are coated in marinade. On a large sheet pan spray Pam if you have it or any other oil in a can. Spread veggies on sheet pan evenly and place in the oven for about 40 minutes, or until veggies are crispy. Once chicken and veggies are done, place veggie hash on the bottom of a plate and lastly place chicken on top of hash. Note: I sliced my chicken and then placed it on top of hash, but you don’t have to do that if you don’t want to. At the end before serving, in a small bowl add dijon mustard and whole grain mustard. Stir very well and spoon over chicken breasts. Serve and enjoy!