Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup Dijon mustard
- 3 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, whisk together Dijon mustard, maple syrup, and apple cider vinegar.
- Place chicken breasts, sweet potatoes, bell pepper, and zucchini on the sheet pan. Drizzle with olive oil, and season with salt and pepper.
- Brush the chicken with the maple Dijon glaze, saving some for later.
- Roast in the oven for 25-30 minutes, basting the chicken with remaining glaze halfway through.
- Garnish with chopped parsley before serving.
Notes
- Adjust cooking time based on thickness of chicken breasts.
- Serve with rice or greens for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roast, glaze
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 410 kcal Kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 90 mg