I’ll finally admit it’s fall by making maple dijon chicken

Fine. I’ll finally admit that it’s fall.

I know, I know. It’s the second week of October. I should have gotten on board with the change of the seasons weeks ago. But isn’t fall a state of mind, when you really think about it?

Usually, the start of the school semester would be when I got with the program. But I’ve been out of college for four years, and I don’t have any children. Right now, all the back to school season means to me is that the grocery store is going to be rearranged for the next few weeks.

Another signal of fall that I simply missed this year was the return of pumpkin-spiced everything. I love a flavored latte, and I love a sweet treat. But since my diet changed this year, I really haven’t had that many sweets to speak of lately that I didn’t bake myself.

And of course, Mississippi weather tends to miss the program when it comes to fall. We only get a few weeks every year where high temperatures are below the 80s, and the breeze is blowing just right, and the pumpkin spice floats through the air, and we all dream of being in an apple orchard or a pumpkin patch. But the problem is, even during those few cool weeks before winter – I’m still too hot to wear a sweater.

It’s not my fault that God built me warm. But if the temperature is above 72, I’m going to start pulling my hair up and fanning myself. I’m going to wish I had a short sleeve shirt on. I’m not the kind of girl that cocoons herself in blankets. I’m the kind that throws all the blankets off in the middle of the night because she’s sweating. Not glowing. Sweating.

Speaking of which, if you see me out running somewhere, keep it to yourself. I’ve got a race in three weeks that I’m training for, and the lower temperatures can only help me so much. No, I do not need an ambulance. Yes, my face really gets that red.

Despite all of my heat-related issues, this week, I did finally feel the mental switch flip that summer is well and truly over and fall is here.
Maybe it’s because my favorite fruits are no longer in season, or maybe it’s because there was just enough mist in the air on my morning run, but I’ve finally gotten out my Perfect Autumn scented candle. And I’ve finally started looking for fall-themed recipes when I get into my kitchen.

Now, I wasn’t ready for all things pumpkin and apple just yet. I’m still easing into the idea. Bear with me, though. There’s plenty of that to come. But for this week, I decided to find something with a rich, herby flavor and some fall vegetables for sides.

My search led me to this Maple Dijon Chicken Sheet Pan recipe. And let me tell you, it really checked all of the boxes I needed for an early fall dinner. The rich flavor of the rosemary pairs nicely with the maple and mustard of the sauce. The sweet potatoes and Brussels sprouts were also welcome additions. And not having a lot of cleanup to do after was a big plus.

All in all, I think this recipe was a success, for my first foray into fall. But just you wait. Now that I’ve turned the corner, there’s nothing stopping me from soups and warming spices and everything else hidden in my pantry. Let’s enjoy the season together!

MAPLE DIJON CHICKEN SHEET PAN RECIPE

(Adapted from easychickenrecipes.com)

Ingredients
4 boneless skinless chicken breasts (thinly sliced)
Kosher salt
Ground black pepper
1 medium sweet potato
1 pound Brussels sprouts

Marinade:
1/4 cup olive oil
3 tablespoons dijon mustard
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
2 cloves garlic (I used paste, but it calls for grated)
2 teaspoons fresh chopped rosemary

Directions
■ Preheat the oven to 425 degrees.
■ Season the chicken breasts well with salt and pepper.
■ Add the olive oil, dijon mustard, maple syrup, balsamic vinegar, garlic, rosemary, salt and pepper to a glass jar (or if you’re me, a blender bottle with a lid). Secure the lid and give everything a good shake.
■ Place the chicken and sweet potatoes in a large bowl. Pour about 1/3 of marinade mixture over the chicken and potatoes, giving everything a toss to fully coat. Spread the chicken and sweet potatoes out on a large sheet pan. Bake for 10 minutes.
■ While the chicken and sweet potatoes are in the oven, clean Brussels sprouts, removing exterior leaves. Chop sprouts in half. Then, add them to the same bowl and toss them in another 1/3 of the marinade.
■ Add the Brussels sprouts to the sheet pan with the chicken and sweet potatoes. Bake another 15-20 minutes until the sprouts are browned and crispy, and the chicken is fully cooked. Drizzle the remaining marinade over the chicken, sweet potatoes and sprouts before serving.

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