Maple-Mustard Baked Chicken with Roasted Brussels Sprouts and Herbed Rice

Preheat oven to 400°F (200°C).

In a bowl, whisk together 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 2 minced garlic cloves, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Place chicken breasts in a shallow baking dish and pour the maple-mustard mixture over them, turning to coat evenly. Let marinate while preparing other components.

Trim the ends of the Brussels sprouts and cut them in half. Place on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 3/4 cup basmati rice and stir for 1 minute until lightly toasted.

Add 1 1/2 cups chicken broth and 1/4 teaspoon salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

While the rice is cooking, place the baking sheet with Brussels sprouts on the middle rack of the oven and the chicken on the top rack. Bake for 20-25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and Brussels sprouts are golden and crispy at the edges.

When the rice is done, fluff with a fork and stir in 2 tablespoons chopped fresh parsley, 1 teaspoon fresh thyme leaves, and the zest of 1/2 lemon.

Cut the zested lemon half into wedges.

Serve the chicken with the herbed rice and roasted Brussels sprouts, garnished with lemon wedges for squeezing over the dish.