Instructions
Follow the steps and taste along the way.
Prepare the vegetables and orange
Preheat the oven to 220 °C. Wash the sweet potatoes and cut them into wedges about 2 cm thick. Trim the Brussels sprouts and halve any larger ones. Zest the orange and squeeze out 80 ml of juice.
Start roasting the sweet potatoes and Brussels sprouts
Spread the sweet potatoes and Brussels sprouts on a baking sheet and toss with 20 ml of olive oil, 3 g of salt, and 0.5 g of black pepper. Roast for 15 minutes, until the vegetables begin to soften and brown at the edges.
Sear the chicken breasts
Pat the chicken breasts dry and season with the remaining 3.5 g of salt and 1 g of black pepper. Heat the remaining 10 ml of oil in a skillet. Sear the meat over medium-high heat for about 2 minutes per side, until a golden-brown crust forms on the surface.
Finish roasting the meat and vegetables
Remove the baking sheet from the oven, toss the vegetables, and make room on the sheet for the meat. Add the seared chicken breasts and return the sheet to the oven for 10 to 14 minutes. The chicken is done when it reaches 74 °C in the thickest part; the sweet potatoes should be tender and the Brussels sprouts browned at the edges.
Make the glaze and toast the seeds
While the meat finishes cooking, briefly toast the pumpkin seeds in a dry skillet and set them aside. Pour the orange juice and water into the skillet used for the meat, then stir in the mustard, maple syrup, and orange zest. Simmer gently for 3 to 4 minutes, until the sauce thickens slightly.
Finish and serve
Brush the chicken breasts with the glaze and let them rest for 3 minutes. Divide the meat and vegetables among plates, spoon the remaining glaze over the top, and sprinkle with the toasted pumpkin seeds.
