Ingredients
Scale
- 4 boneless chicken breasts
- 2 large sweet potatoes, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, mix Dijon mustard, maple syrup, garlic, salt, and pepper.
- Rub chicken breasts with half of the glaze and set aside.
- Toss sweet potatoes and vegetables with olive oil and the remaining glaze.
- Arrange chicken, sweet potatoes, and vegetables on the sheet pan.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
Notes
- You can substitute chicken thighs for breasts.
- For extra flavor, sprinkle with fresh herbs after baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg