Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 sweet potatoes, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1/4 cup Dijon mustard
- 3 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
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, garlic, thyme, salt, and pepper.
- Place chicken breasts on the sheet and brush with half of the glaze. Toss sweet potatoes and vegetables with olive oil, salt, and pepper, then arrange around chicken.
- Bake for 25-30 minutes, basting chicken with remaining glaze halfway through, until chicken is cooked, and vegetables are tender.
Notes
- Can substitute chicken thighs for breasts.
- Serve with a fresh green salad for added crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg