Description
This sheet pan maple chicken + veggies is an easy weeknight dinner recipe ready in just 35 minutes. Everything is baked in a delicious dijon maple sauce until tender.
Ingredients
Scale
- 680g/ 24 oz skinless chicken breast or tenderloins
- 2 carrots, thinly sliced
- 2 capsicums, chopped
- 1 large broccoli, cut into florets
- 1 large onion, chopped
- 1/4 cup pure maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme
- Juice of 1 lemon
- Oil spray
Instructions
- Preheat the oven to 200°C/ 425°F and grease a sheet pan with oil spray.
- In a jug, combine the maple syrup, garlic, thyme, Dijon mustard, soy sauce, and lemon juice.
- Add the chicken, carrots, bell peppers, broccoli, and onion to the sheet pan, then pour over the maple sauce and give everything a toss to combine. Spread out in an even layer and spray with oil.
- Place in the oven and bake for 35 minutes or until the chicken is fully cooked and the veggies are tender.
- Remove from the oven and divide between bowls. Pour the pan juices into a jug and serve on the side.
Notes
- If using chicken breast, slice in half into thick strips.
- To store: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in an airtight container for up to 3 months.
- Reheat: Thaw leftovers in the fridge overnight and reheat in the microwave, skillet, or oven until heated through.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 321
- Sugar: 19.8g
- Fat: 5.7g
- Saturated Fat: 1.1g
- Carbohydrates: 31.2g
- Fiber: 5.5g
- Protein: 39.1g