• 2 8oz chicken breasts butterflied
• 2 cups Ruby Frost Apples chopped, about 1 apple
• 2 cups brussels sprouts halved and stems removed, about 1/2 bag
• 2 cups butternut squash chopped, can cub sweet potato
• 1/2 shallot sliced

Maple Dijon Sauce

• 1/4 cup olive oil
• 2 tbsp dijon mustard
• 1 tbsp Apple Cider Vinegar
• 1 tbsp pure maple syrup
• 1/2 tsp black pepper
• 1/2 tsp kosher salt reduce by half if using table salt
• 4 sprigs fresh thyme or 1/2 tsp dried