Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 2 cloves garlic, minced
- Fresh thyme or rosemary for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together Dijon mustard, maple syrup, and minced garlic to make the glaze.
- Arrange chicken breasts, sweet potatoes, bell pepper, and zucchini on the sheet pan. Drizzle everything with olive oil, salt, and pepper.
- Brush the chicken with the maple Dijon glaze and roast for 25-30 minutes, until the chicken is cooked through and vegetables are tender.
- Garnish with fresh thyme or rosemary before serving.
Notes
- For extra flavor, marinate chicken in the glaze for 30 minutes before cooking.
- Feel free to swap vegetables based on seasonality or preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
