Tag: marinade

This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!

Maple Mustard Chicken Bake

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Course Main Course

Servings 3

Calories 472 kcal

Ingredients

  

• 1 large boneless, skinless chicken breast, (10 oz)
• 1  large sweet potato, peeled (1 pound)
• 2 cups Brussels sprouts (1 pound)

Marinade:

• 3 tbsp basil-infused olive oil
• 3 tbsp peach white balsamic vinegar
• 2 tbsp maple syrup
• 3 tbsp brown mustard
• 1 tsp dried rosemary
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp salt

Instructions

 

• Peel sweet potatoes (if desired). Trim Brussels sprouts.
• Cut chicken breast and sweet potato into 1” cubes.  Halve the Brussels sprouts.  Place them in a sealable plastic bag or a container that can be tightly sealed.
• In a small bowl, mix the marinade ingredients.  Pour it over the chicken mixture and toss to coat.  Seal the bag/container and place it in the refrigerator overnight.  Stir or flip the mixture several times.
• Preheat oven to 400℉.  Line a baking sheet with parchment paper.
• Spread the chicken mixture out onto the baking pan in a single layer.  Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
• Hack:  Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.

Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Honey oatmeal rolls would pair nicely with this dish!