INGREDIENTS
4
Chicken breasts
1 lb
Brussels sprouts
1
Butternut squash, medium
2 cloves
Garlic
2 tbsp
Balsamic vinegar
2 tbsp
Dijon mustard
2 tbsp
Maple syrup
1/2 tsp
Pepper
1/2 tsp
Salt
1/4 cup
Olive oil
1 tbsp
Water
Balsamic reduction, for drizzling