Maple Dijon Chicken and Vegetables

Name: Maple Dijon Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless skinless chicken breasts; 10 ounces large carrots; 8 ounces large-cut broccoli florets; 1 large red onion; 3 tablespoons extra-virgin olive oil; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 3 cloves garlic; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; ½ teaspoon dried oregano; ¼ teaspoon dried thyme; 1 tablespoon balsamic vinegar; 3 tablespoons chopped fresh parsley

User Reviews

0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
427 kcal
Course
Main Course
Cuisine
American

Maple Dijon Chicken and Vegetables

Iris Warren

Report

Maple dijon chicken and vegetables is a healthy sheet pan dinner that bakes on a single pan for quick clean up. An easy weeknight dinner!

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

2 pounds boneless skinless chicken breasts, pounded to 1/2-inch thickness (3–4 breasts, depending upon size)
10 ounces large carrots peeled and cut into 1/2-inch-wide by 1-inch-long chunks (if more than 1 inch in diameter, cut in half), about 2 1/4 cups
8 ounces large-cut broccoli florets about 1 1/4-inch-wide, about 4 cups
1 large red onion cut into 3/4-inch chunks
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
3 cloves garlic minced
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh parsley

Add to Shopping List

Instructions

Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick spray. Arrange the carrots, broccoli, and red onion on the baking sheet.
In a small bowl or measuring cup with a spout, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Toss the veggies to coat with the mixture, then spread them into a single layer. Arrange the pounded chicken breasts on top.
Add the balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Brush over the tops of the chicken breasts.
Place the baking sheet in the oven and roast until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 20-30 minutes, depending upon the size of your chicken breasts (mine were about 11 ounces each and cooked in 28 minutes). Remove to a plate, cover, and let rest for a few minutes. If the vegetables are not as brown as you would like, return them to the oven for a few minutes to continue cooking. Sprinkle with fresh parsley and enjoy warm.

Notes

TO STORE: This recipe is best enjoyed the day it's prepared. However, leftovers may be stored in the fridge for up to three days.
TO REHEAT: For best results, warm the vegetables to crisp them back up in a 350 degree F oven. I found that reheating chicken breasts tends to dry them out. If you must, do so in a pan with a bit of water for extra moisture. Or enjoy the chicken breasts at room temperature atop greens for a quick and delicious salad.

Nutrition Information

Show Details

Serving 1(of 4) Calories 427kcal (21%) Carbohydrates 25g (8%) Protein 44g (88%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 120mg (40%) Fiber 6g (24%) Sugar 13g (26%)