Maple Dijon Chicken and Vegetables
Ingredients
The chicken and vegetables
-
2
pounds
boneless skinless chicken breasts, pounded to ½-inch thickness
-
10
ounces
large carrots, peeled and cut into ½-inch-wide by 1-inch-long chunks
-
8
ounces
large-cut broccoli florets
-
1
large
red onion, cut into ¾-inch chunks
The glaze
-
3
tablespoons
extra-virgin olive oil
-
2
tablespoons
maple syrup
-
1
tablespoon
Dijon mustard
-
3
cloves
garlic, minced
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
dried oregano
-
¼
teaspoon
dried thyme
-
1
tablespoon
balsamic vinegar
-
3
tablespoons
chopped fresh parsley
Instructions
- Preheat the oven to 400°F and prepare a large baking sheet.
- Arrange the carrots, broccoli, and red onion on the baking sheet.
- In a bowl, whisk together olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme.
- Drizzle about 3 tablespoons of the mixture over the vegetables and toss to coat.
- Place the pounded chicken breasts on top of the vegetables.
- Add balsamic vinegar to the remaining mixture and brush over the chicken.
- Roast in the oven until the chicken is cooked through and vegetables are tender, about 20-30 minutes.
- Let the chicken rest briefly, then sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
427
Total fat
16g
Total carbohydrates
25g
Total protein
44g
Sodium
20mg
Cholesterol
120mg
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