Make this one-pan dinner and warm up your family with a tasty meal. This Sheet Pan Maple Dijon Chicken and Winter Vegetables meal uses many of the garden vegetables that we store over the winter. Feel free to swap out for your favorites or what you have available!
Storage Tip: Late last summer I had a lot of smaller-than-normal cabbages in the garden. The insects were getting bold and I wanted to make sure I was able to use the cabbage we grew, so I harvested them early. A friend showed me how she successfully stored cabbage for winter use, and it worked well for me this year with the small cabbages!
Remove the outer soiled leaves. Wrap the cabbage tightly in plastic wrap. Add another tightly wrapped layer of foil. Place it in the refrigerator. I stuck mine toward the back but not where they might freeze. When I pulled two out for this meal I was surprised! The outer most leaves were mushy, but the inside of the cabbage was perfect and the flavor was great! This worked to save the early cabbage!
1 1/2 pounds butternut squash, peeled and cubed into one inch cubes (approximately 4 cups)
1 small head of green cabbage, roughly chopped into pieces (can substitute Brussels sprouts in place of cabbage)
3 carrots, peeled and cut into small chunks
1 onion, coarsely chopped
5 tablespoons olive oil, divided
1 1/2 teaspoons salt, divided
1/2 tsp black pepper, divided
2 cloves of garlic, minced
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons Balsamic vinegar
1 1/2 pounds boneless chicken breasts, cut into cubes
- Preheat oven to 425 degrees Fahrenheit.
- Line the large baking sheet with parchment paper or aluminum foil.
- Spread the butternut squash cubes, cut-up cabbage, onion, and carrots on the pan.
- Using ½ teaspoon of salt, sprinkle the vegetables with salt, ¼ teaspoon of the pepper, and two tablespoons of olive oil. Mix on the pan to coat the vegetables. Spread evenly on the pan and bake in the oven for 20 minutes.
- While the vegetables bake, mix the garlic, Dijon mustard, maple syrup and Balsamic vinegar. Add the remaining 3 tablespoons of olive oil, 1 teaspoon of salt and the remaining ¼ teaspoon of black pepper.
- Add the cut-up chicken to the sauce. Stir to coat.
- After cooking vegetables for 20 minutes, remove the pan from the oven. Add the chicken to the vegetables and pour any remaining sauce over the entire contents.
- Return to the oven and cook another 15 to 20 minutes until the chicken is cooked completely.
- We ate it without any additional side dish, but jasmine rice, cooked spaghetti, or even potatoes will complement this sheet pan meal!