Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, cubed
- 1 cup green beans
- 1 cup cherry tomatoes
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, whisk together Dijon mustard, maple syrup, minced garlic, olive oil, salt, and pepper.
- Place chicken breasts on the sheet pan and brush generously with the maple dijon sauce.
- Arrange sweet potatoes, green beans, and cherry tomatoes around the chicken, tossing veggies with a bit of olive oil, salt, and pepper.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender, basting chicken halfway through.
- Garnish with fresh parsley before serving.
Notes
- Feel free to swap sweet potatoes for other root vegetables like carrots or parsnips.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
- This dish pairs well with rice or quinoa for a filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg
