– 1 lb chicken breasts butterflied + pounded until thin – 2 cups brussels sprouts halved  – 2 cups fingerling potatoes halved, lengthwise Marinade: – 1/4 cup olive oil – 2 tablespoons maple syrup – 3 tablespoons whole grain mustard – 1 teaspoon dried rosemary – 1 teaspoon pepper – 1 teaspoon garlic powder – 1/2 teaspoon salt