This dish is cozy, comforting, and beautifully autumnal. Maple‑Dijon glaze gives the chicken a sweet‑savory shine, while roasted squash and leeks bring warmth and softness. It’s simple, wholesome, and exactly the kind of elevated home cooking Jillian is known for.
Servings: 4 Prep Time: 15 minutes Cook Time: 30 minutes
Ingredients
- 4 chicken breasts
- 1½ cups cubed butternut squash
- 2 leeks, sliced
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp thyme
- Salt & pepper
Instructions
- Preheat oven to 400°F (205°C).
- Toss squash and leeks with olive oil, salt, pepper, and thyme.
- Place chicken breasts on top.
- Mix maple syrup and Dijon; brush over chicken.
- Roast 30 minutes until chicken is cooked and vegetables are tender.
- Brush with extra glaze before serving.
Storage
Keeps 3 days refrigerated.
Substitutions
- Chicken → Turkey cutlets
- Squash → Sweet potato
- Maple → Honey
Enjoy!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
