Sheet pan dinner with tender chicken breasts, roasted sweet potatoes, and vibrant vegetables glazed with maple Dijon.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Vegetables
04 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
05 - 1 red onion, sliced
06 - 1 red bell pepper, cut into 1-inch pieces
07 - 2 cups broccoli florets
→ Maple Dijon Glaze
08 - 3 tablespoons pure maple syrup
09 - 2 tablespoons Dijon mustard
10 - 1 tablespoon whole grain mustard, optional
11 - 2 tablespoons olive oil
12 - 2 garlic cloves, minced
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon smoked paprika
16 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
02 - In a large bowl, toss sweet potatoes, red onion, bell pepper, and broccoli with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared sheet pan.
03 - Season chicken breasts with salt and pepper on both sides and nestle among the vegetables on the pan.
04 - Whisk maple syrup, Dijon mustard, whole grain mustard (if using), olive oil, garlic, apple cider vinegar, thyme, smoked paprika, salt, and pepper in a small bowl to prepare glaze.
05 - Brush half of the maple Dijon glaze over the chicken and drizzle the rest over the vegetables.
06 - Roast in preheated oven for 15 minutes.
07 - Remove the pan, brush chicken with additional glaze if desired, then roast for another 12 to 15 minutes, or until chicken reaches an internal temperature of 165°F and sweet potatoes are tender.
08 - Let chicken rest for 5 minutes before serving. Garnish with fresh herbs if preferred.
