Maple Dijon Chicken and Vegetables. An easy, healthy dinner recipe that bakes on a single sheet pan for easy clean up! The chicken is juicy and tender and the maple Dijon glaze is absolutely delicious. Recipe at wellplated.com | @wellplated
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Maple Dijon Chicken and Vegetables

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Maple Dijon Chicken and Vegetables. Easy, healthy, and bakes on a single sheet pan for quick cleanup. A family favorite and true crowd pleaser!

Ingredients

  • 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
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 2 pounds boneless skinless chicken breasts, — pounded to 1/2-inch thickness (3–4 breasts, depending upon size)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick spray. Place the carrots, broccoli, and red onion on the baking sheet.
  2. 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.
  3. Add the balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Brush over the tops of the chicken breasts.
  4. 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.

Recipe Notes

  • This recipe is best enjoyed the day it's prepared. Leftover vegetables can be re-crisped gently 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. Or enjoy the chicken breasts at room temperature atop greens for a quick and delicious salad.
Course: Main Course
Cuisine: American
Keyword: Healthy Baked Chicken Recipe, Maple Dijon Chicken and Vegetables

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 427, Fat: 16g, Saturated Fat: 3g, Cholesterol: 120mg, Sodium: 782mg, Carbohydrates: 25g, Fiber: 6g, Sugar: 13g, Protein: 44g

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