Maple Dijon Chicken with Brussels Sprouts and Butternut Squash Recipe Photo - Diabetic Gourmet Magazine Recipes

This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma.

Recipe Yield: 4 servings.


    • 4 chicken thighs
    • 4 chicken drumsticks
    • 3/4 tsp kosher salt
    • 1/2 tsp freshly ground pepper
    • 1 TBSP olive oil
    • 1 TBSP unsalted butter
    • 16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
    • 2 cups diced (1/2 inch) butternut squash
    • 2 TBSP maple syrup
    • 2 tsp Dijon mustard
    • 1-1/2 cup chicken stock


Content Continues Below ⤵ ↷

    • In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat.
    • Season the chicken pieces with salt and pepper.
    • Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
    • Remove chicken from pan and reserve.
    • In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
    • Remove from pan and hold separately from chicken.
    • Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
    • Add chicken back to the pan, cover, and reduce heat to medium low.
    • Cook over medium low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant read thermometer.
    • Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
    • Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
    • Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
    • Spoon sauce over chicken and serve.

Nutritional Information Per Serving:

Calories: 430
Fat: 23 grams

More from our magazine:  Roasted Fish with Christmas Salsa
Saturated Fat: 7 grams
Fiber: 4 grams
Sodium: 420 milligrams
Protein: 34 grams
Carbohydrates: 23 grams
Sugars: 9 grams