Why Make This Recipe
Maple Dijon Chicken and Vegetables is a simple and delicious meal that combines the sweetness of maple syrup with the tangy flavor of Dijon mustard. This dish is not only tasty but also packed with healthy vegetables, making it a great choice for any family dinner or quick meal. The combination of flavors is sure to please everyone at the table.
How to Make Maple Dijon Chicken and Vegetables
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 10 ounces large carrots, peeled and cut into chunks
- 8 ounces large-cut broccoli florets
- 1 large red onion, cut into chunks
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 3 tablespoons chopped fresh parsley
Directions:
- Preheat the oven to 400 degrees F. Lightly coat a baking sheet with nonstick spray.
- Arrange the carrots, broccoli, and red onion on the baking sheet.
- In a bowl, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons of this mixture over the veggies, reserving the rest.
- Toss the veggies to coat and spread them into a single layer.
- Place the pounded chicken breasts on top of the veggies.
- Add balsamic vinegar to the reserved mixture and brush it over the chicken.
- Roast everything in the oven until the chicken is cooked through (internal temperature of 165 degrees F), about 20-30 minutes.
- If the veggies aren’t brown enough, return them to the oven for a few more minutes.
- Sprinkle with parsley and serve warm.
How to Serve Maple Dijon Chicken and Vegetables
Serve Maple Dijon Chicken and Vegetables hot right from the oven. This dish pairs well with rice or quinoa for a complete meal. You can also add a simple side salad for some extra freshness.
How to Store Maple Dijon Chicken and Vegetables
If you have leftovers, let the chicken and vegetables cool down, then place them in an airtight container. You can keep them in the refrigerator for up to three days. For longer storage, consider freezing them. Just make sure to use a freezer-safe container. Thaw in the refrigerator before reheating.
Tips to Make Maple Dijon Chicken and Vegetables
- For more flavor, marinate the chicken in the maple-Dijon mixture for a few hours before cooking.
- Feel free to use any vegetables you have on hand. Zucchini, bell peppers, or green beans would also work well.
- Adjust the sweetness by adding less maple syrup, depending on your taste preference.
Variation
For a spicy kick, add some red pepper flakes or a dash of hot sauce to the maple-Dijon mixture. You can also use different types of mustard if you want to try something new.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work great in this recipe and will be even juicier.
2. Can I use frozen vegetables?
Yes, you can! Just make sure to adjust the cooking time as frozen vegetables might take longer to cook through.
3. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure that the mustard and other ingredients you use are gluten-free.
Maple Dijon Chicken and Vegetables
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 10 ounces large carrots, peeled and cut into chunks
- 8 ounces large-cut broccoli florets
- 1 large red onion, cut into chunks
Sauce Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 3 tablespoons chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400 degrees F. Lightly coat a baking sheet with nonstick spray.
- 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 this mixture over the veggies, reserving the rest.
- Toss the veggies to coat and spread them into a single layer.
- Place the pounded chicken breasts on top of the veggies.
- Add balsamic vinegar to the reserved mixture and brush it over the chicken.
Cooking
- Roast everything in the oven until the chicken is cooked through (internal temperature of 165 degrees F), about 20-30 minutes.
- If the veggies aren’t brown enough, return them to the oven for a few more minutes.
- Sprinkle with parsley and serve warm.