For the Chicken and Veggies:

4 boneless, skinless chicken breasts (thinly sliced if thick)

Kosher salt, to taste

Ground black pepper, to taste

1 medium sweet potato, peeled and cut into cubes

1 pound Brussels sprouts, outer leaves removed and halved

For the Maple Dijon Marinade:

¼ cup olive oil

3 tablespoons Dijon mustard

2 tablespoons pure maple syrup (or agave syrup)

2 tablespoons balsamic vinegar

2 cloves garlic, grated

2 teaspoons fresh rosemary, chopped (or ½ teaspoon dried)

Salt and pepper, to taste

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Preheat the oven to 425°F (220°C). Preheating the sheet pan for 5 minutes is recommended for a better sear.
Season the chicken with salt and pepper.
Prepare the marinade: In a glass jar or bowl, combine olive oil, Dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt, and pepper. Shake or whisk well until fully combined.
Coat chicken and sweet potatoes: Place chicken and sweet potato cubes in a large bowl. Pour about one-third of the marinade over them and toss to coat. Spread evenly on the preheated sheet pan and bake for 10 minutes.
Add Brussels sprouts: Toss the halved Brussels sprouts with another third of the marinade. Add them to the sheet pan with chicken and sweet potatoes. Roast for an additional 15–20 minutes, until chicken is cooked through, sweet potatoes are tender, and Brussels sprouts are golden and crispy.
Finish with remaining marinade: Drizzle the last portion of the marinade over the roasted chicken and vegetables before serving.