Sheet Pan Maple Mustard Chicken With Veggies
Sweet and savory comes together flawlessly in this colorful sheet pan dinner! Perfect for your autumn inspired dinner!
Directions
1. Make the marinade. In a small bowl, add the maple syrup, mustard, olive oil, garlic powder, onion powder, basil, rosemary, salt and pepper. Whisk together until combined. Set aside 1/2 cup of the marinade cover and refrigerate.
2. Place the chicken in a medium container with a lid or a large Ziploc bag and add the remaining marinade. Close the bag and massage until all pieces are coated. Set aside in refrigerator and let chicken marinade for a minimum of 30 minutes...ideally for 4 to 6 hours.
3. When chicken is finished marinating, preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
4. In a large bowl, add the sweet potatoes, green beans, olive oil and reserved marinade. Stir until all pieces are coated.
5. Spread veggies evenly on the baking sheet. Cook for 20 minutes.
6. While veggies are cooking remove the chicken from refrigerator and allow to come to room temperature.
7. Remove baking sheet from oven, move the veggies to the side and add the chicken spaced evenly apart. Brush remaining marinade over the chicken. Cook for another 12-15 minutes or until chicken is cooked through and veggies are tender.
8. Remove from oven and let cool on pan for a few minutes and sprinkle with green onions.
Sheet Pan Maple Mustard Chicken With Veggies
ingredients:
- 1 1/2 lbs. chicken breasts, thinly slices
- 1/2 lb. green beans, trimmed
- 3 cups sweet potatoes, diced into 1/2” cubes
- 2 tablespoons olive oil
- 1/2 cup pure maple syrup
- 1/2 cup Dijon mustard, coarse ground
- 2 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
instructions:
How to cook Sheet Pan Maple Mustard Chicken With Veggies
- Make the marinade. In a small bowl, add the maple syrup, mustard, olive oil, garlic powder, onion powder, basil, rosemary, salt and pepper. Whisk together until combined. Set aside 1/2 cup of the marinade cover and refrigerate.
- Place the chicken in a medium container with a lid or a large Ziploc bag and add the remaining marinade. Close the bag and massage until all pieces are coated. Set aside in refrigerator and let chicken marinade for a minimum of 30 minutes...ideally for 4 to 6 hours.
- When chicken is finished marinating, preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper.
- In a large bowl, add the sweet potatoes, green beans, olive oil and reserved marinade. Stir until all pieces are coated.
- Spread veggies evenly on the baking sheet. Cook for 20 minutes.
- While veggies are cooking remove the chicken from refrigerator and allow to come to room temperature.
- Remove baking sheet from oven, move the veggies to the side and add the chicken spaced evenly apart. Brush remaining marinade over the chicken. Cook for another 12-15 minutes or until chicken is cooked through and veggies are tender.
- Remove from oven and let cool on pan for a few minutes and sprinkle with green onions.
NOTES:
Calories
576.39Fat (grams)
17.42Sat. Fat (grams)
3.05Carbs (grams)
44.23Fiber (grams)
12.14Net carbs
32.09Sugar (grams)
12.99Protein (grams)
61.81Sodium (milligrams)
3951.42Cholesterol (grams)
144.58