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    You are at:Home»Dairy-Free Recipes»One-Pan Maple Dijon Chicken Dinner with Butternut Squash and Brussels Sprouts

    One-Pan Maple Dijon Chicken Dinner with Butternut Squash and Brussels Sprouts

    5
    By Alisa Fleming on November 10, 2016 Dairy-Free Recipes, Entrees

    For those of you who express concern about the cost, flavor, difficulty or nutrition of allergy-friendly food, I offer recipes like this maple Dijon chicken dinner.

    One-Pan Maple Dijon Chicken Dinner with Butternut Squash and Brussels Sprouts (Dairy-free, Gluten-free, Paleo Recipe)This recipe with photo for maple dijon chicken was shared with us by eatchicken.com.

    Like the dairy-free version of this Lemon Butter Chicken at Veggie Balance, all that you need is one pan, seasonal vegetables, inexpensive cuts of meat and a few seasonings. Then fire up the stove and make this easy, wholesome, delicious maple Dijon chicken dinner.

    The recipe below is naturally gluten-free, allergy-friendly, and even paleo-friendly, like this Paleo Meatloaf recipe I’ve been eyeing at Noshtastic. And did I mention that this chicken dinner is Low-FODMAP, too? Yes, a chicken dinner with no garlic and onions, to keep your tummy tame.

    One-Pan Maple Dijon Chicken Dinner with Butternut Squash and Brussels Sprouts (Dairy-free, Gluten-free, Paleo Recipe)

    Special Diet Notes:

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally paleo, and generally top food allergy-friendly.

    5.0 from 1 reviews
    Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts
     
    Print
    Prep time
    10 mins
    Cook time
    50 mins
    Total time
    1 hour
     
    Author: National Chicken Council
    Serves: 4 servings
    Ingredients
    • 1 tablespoon olive oil
    • 4 chicken thighs
    • 4 chicken drumsticks
    • ¾ teaspoon kosher salt
    • ½ teaspoon freshly ground pepper
    • 1 tablespoon dairy-free buttery spread or coconut oil (can use more olive oil)
    • 8 ounces Brussels sprouts, bottoms trimmed, outer leaves removed, and halved
    • 2 cups diced (1/2 inch) butternut squash
    • 1½ cups chicken stock
    • 2 tablespoons maple syrup
    • 2 teaspoons Dijon mustard
    Instructions
    1. In saute pan large enough to hold the chicken in single layer, heat the olive oil over medium-high heat. Season the chicken with the salt and pepper. Add the chicken to the pan, skin side down, and saute for about 4 to 5 minutes per side, or until the chicken is browned. Remove the chicken from the pan.
    2. Add the buttery spread or oil to the pan, and allow it to melt over medium heat. Add the sprouts and squash to the pan and saute, tossing occasionally, until the outsides are golden brown, about 3 to 4 minutes. Remove the vegetables from the pan.
    3. Turn the heat up to high and add the stock, maple syrup and mustard. Bring to a boil while stirring to scrape up the brown bits from the bottom of the pan. Add the chicken back to the pan, cover and reduce the heat to medium-low. Cook for 20 to 25 minutes, or until the chicken registers 170ºF with instant read thermometer.
    4. Add the vegetables back to the pan, cover again and cook for another 8 to 10 minutes, or until the vegetables are tender.
    5. Remove the chicken and vegetables with a slotted spoon and divide among 4 plates.
    6. Turn the heat up to high and boil the sauce until it is reduced and slightly thickened, about 2 to 3 minutes. Spoon the sauce over the chicken to serve.
    3.5.3208

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    5 Comments

    1. Sarah on December 21, 2016 10:03 pm

      This looks delicious! What would be a good substitute for the Brussels sprouts? I’m thinking about making this for my boyfriend’s birthday dinner, but neither of us like Brussels sprouts.

      Reply
      • Alisa Fleming on December 22, 2016 7:38 am

        I would go with another hearty cruciferous like broccoli or cauliflower Sarah.

        Reply
    2. Paula on November 14, 2016 5:22 pm

      My cousin is alergic to beef pork lamb dairy green peas sesame seeds and wheat. Just needing some ideas on some things that she could eat running out of things. Would be very grateful if someone could help with some ideas. Thank you

      Reply
      • Alisa Fleming on November 14, 2016 6:16 pm

        Well, there’s this recipe for starters Paula! Just use the search at top and search for “chicken”, “tofu”, “salmon”, “shrimp” and “fish”. You’ll find many main dishes that way. You can also check out our gluten-free index (everything on our site is dairy-free) for over a thousand recipe options – http://www.godairyfree.org/dairy-free-gluten-free-recipe-index – there should be many there that also fit with her other allergen avoidance requirements.

        Reply
    3. Lynda on November 11, 2016 8:05 am

      This recipe looks amazing! Thank you so much for sharing it 😀

      Reply

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