One Pan Maple Butter Chicken & Vegetables
Servings: 4
Calories: 548kcal
Ingredients
- 1 - 1 1/2 lbs chicken breasts or breast tenders
- 2-3 cups red potatoes, cubed
- 2-3 cups vegetables, in bite-sized pieces (I used half broccoli, half zucchini)
- 3 tbsp maple syrup*
- 2 tbsp ghee, melted
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp oregano
- 1/2 tsp sage
- 1/2 tsp rosemary
- salt & pepper to taste
- 1 tbsp avocado oil or olive oil (enough to lightly coat the potatoes)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- Cube the potatoes, and arrange them in a single layer to one side of the baking sheet. Lay the chicken breasts to the opposite side of the dish, leaving a couple inches of space between the chicken & potatoes.
- In a small bowl, combine the maple syrup, ghee, mustard, and herbs. Use a brush to layer this on top of the chicken breasts to coat. (You can also drizzle a bit onto the potatoes- delicious!)
- Drizzle or spray oil over the potatoes to lightly coat. Sprinkle salt & pepper to taste over both the potatoes & the chicken.
- Bake for 20 minutes.
- Remove the dish from the oven, scoot the chicken and potatoes to each side a bit, making room to fit the vegetables in the center. (Add a little salt & pepper and a drizzle or spray of oil to them if you'd like.) Flip the potatoes.
- Return to the oven and continue to cook for 10 minutes to cook through. Turn on the broiler for an extra five minutes at the end for a little color and caramelization.
- Serve hot, and enjoy!
Notes
As mentioned, substitute the maple syrup for coconut aminos or balsamic vinegar if you're making this Whole30 style!
Nutrition
Calories: 548kcal | Carbohydrates: 29g | Protein: 64g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 394mg | Fiber: 4g | Sugar: 10g | Vitamin C: 16mg