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Chicken and Brussels Sprouts Sheet Pan Dinner
Ingredients
  • 2 cups water or chicken broth
  • 1 cup brown and wild rice blend
  • 4 cups trimmed and halved Brussels sprouts
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoons Herbes de Provence blend, divided
  • 1 teaspoon coarse kosher salt, divided
  • 4 boneless, skinless chicken thighs, trimmed ( 1 to 1 ½ pounds)
  • 1 teaspoon paprika
  • 2 tablespoons pure maple syrup, preferably dark robust
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper to taste
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