Creamy Maple Mustard Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Maple Mustard Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Maple Mustard Chicken with Roasted Root Vegetables

Savor the delicious contrast of tender chicken breast glazed in a creamy maple mustard sauce, paired with an assortment of roasted root vegetables that bring a natural sweetness and earthy flavor to the plate. This balanced dish is perfect for a satisfying and wholesome meal.

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NUTRITION

380kcal
Protein
39.9g
Fat
8.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 tbsp Maple Syrup (20g)

1 tsp Dijon Mustard (5g)

2 tbsp Plain Greek Yogurt (30g)

1 medium Carrot (61g)

0.5 medium Parsnip (50g)

0.25 cup Beet (40g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the maple syrup, Dijon mustard, and Greek yogurt to create the creamy glaze.

  • 3

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until lightly golden.

  • 4

    Transfer the seared chicken to a baking dish. Drizzle half of the creamy glaze over the chicken.

  • 5

    Peel and chop the carrot, parsnip, and beet into uniform bite-sized pieces. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

  • 6

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through until they are tender and caramelized.

  • 7

    While the vegetables roast, bake the chicken in the oven for an additional 12-15 minutes or until the internal temperature reaches 165°F.

  • 8

    Once cooked, plate the chicken and vegetables. Drizzle the remaining glaze over the chicken for an extra burst of flavor, and serve warm.

Creamy Maple Mustard Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Maple Mustard Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Maple Mustard Chicken with Roasted Root Vegetables

Savor the delicious contrast of tender chicken breast glazed in a creamy maple mustard sauce, paired with an assortment of roasted root vegetables that bring a natural sweetness and earthy flavor to the plate. This balanced dish is perfect for a satisfying and wholesome meal.

NUTRITION

380kcal
Protein
39.9g
Fat
8.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 tbsp Maple Syrup (20g)

1 tsp Dijon Mustard (5g)

2 tbsp Plain Greek Yogurt (30g)

1 medium Carrot (61g)

0.5 medium Parsnip (50g)

0.25 cup Beet (40g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the maple syrup, Dijon mustard, and Greek yogurt to create the creamy glaze.

  • 3

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until lightly golden.

  • 4

    Transfer the seared chicken to a baking dish. Drizzle half of the creamy glaze over the chicken.

  • 5

    Peel and chop the carrot, parsnip, and beet into uniform bite-sized pieces. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

  • 6

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through until they are tender and caramelized.

  • 7

    While the vegetables roast, bake the chicken in the oven for an additional 12-15 minutes or until the internal temperature reaches 165°F.

  • 8

    Once cooked, plate the chicken and vegetables. Drizzle the remaining glaze over the chicken for an extra burst of flavor, and serve warm.