This sheet pan recipe for Maple Dijon Chicken and Vegetables is an excellent weeknight meal solution. Featuring a sweet and tangy marinade, the chicken turns out juicy and flavorful, while the vegetables roast to tenderness alongside. Preparing everything on one pan simplifies cleanup, and the savory aroma that fills the kitchen as it cooks is inviting. Suitable for a quick family dinner or meal prep option, this dish excels in taste and convenience.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup maple syrup
• 2 Tbsp dijon mustard
• 1 lb baby potatoes, halved
• 1 lb brussels sprouts, halved
• 2 Tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup and dijon mustard.
3. Place the chicken breasts in a resealable bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes to marinate.
4. On a sheet pan, toss the halved baby potatoes and brussels sprouts with olive oil. Season with a pinch of kosher salt and freshly ground black pepper.
5. Arrange the vegetables along the sides of the pan, leaving space in the center for the chicken.
6. Place the marinated chicken breasts in the center of the pan.
7. Brush the remaining marinade on top of the chicken to coat evenly.
8. Bake in the preheated oven for 25 minutes or until the chicken is cooked through and the vegetables are tender.

Keywords: Easy, Healthy, Family-Friendly

Spice Rack: Kosher Salt, Black Pepper

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