Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 large sweet potatoes, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1/4 cup Dijon mustard
- 3 tablespoons pure maple syrup
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, whisk together Dijon mustard, maple syrup, minced garlic, salt, and pepper.
- Place chicken and chopped vegetables on the sheet pan. Drizzle with olive oil and toss to coat evenly.
- Spread the maple Dijon glaze over the chicken evenly.
- Bake for 25-30 minutes or until chicken is cooked through and vegetables are roasted and tender.
- Garnish with fresh thyme or parsley before serving.
Notes
- Can substitute chicken breasts with thighs for more juiciness.
- Adjust cooking time based on thickness of chicken pieces.
- For extra flavor, sprinkle with crushed red pepper flakes before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 8g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 125mg