Maple-Mustard Chicken Sheet Pan with Roasted Vegetables

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

Maple-Mustard Chicken Sheet Pan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Maple-Mustard Chicken Sheet Pan with Roasted Vegetables

Oven-roasted chicken and vibrant vegetables tossed in a glossy maple-mustard glaze for a meal that balances savory notes with a hint of sweetness.

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NUTRITION

483kcal
Protein
53.8g
Fat
11.7g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1.5 cups Brussels sprouts

0.25 tbsp Extra virgin olive oil

1 tsp Pure maple syrup

1 tbsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes, then trim the ends of the brussels sprouts and slice them in half.

  • 3

    Cut the chicken breast into uniform 1-inch pieces to ensure even cooking across the sheet pan.

  • 4

    In a small glass bowl, whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, and garlic powder until the glaze is emulsified.

  • 5

    Place the chicken, cubed sweet potatoes, and halved brussels sprouts onto the prepared baking sheet.

  • 6

    Drizzle the maple-mustard glaze over the chicken and vegetables, using your hands or a spatula to toss until every piece is well-coated.

  • 7

    Spread the ingredients out into a single layer, making sure the chicken and vegetables aren't crowded so they roast rather than steam.

  • 8

    Roast for 20 to 25 minutes, tossing the mixture halfway through, until the chicken is cooked through and the vegetables have developed beautiful caramelized edges.

Maple-Mustard Chicken Sheet Pan with Roasted Vegetables

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

Maple-Mustard Chicken Sheet Pan with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Maple-Mustard Chicken Sheet Pan with Roasted Vegetables

Oven-roasted chicken and vibrant vegetables tossed in a glossy maple-mustard glaze for a meal that balances savory notes with a hint of sweetness.

NUTRITION

483kcal
Protein
53.8g
Fat
11.7g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1.5 cups Brussels sprouts

0.25 tbsp Extra virgin olive oil

1 tsp Pure maple syrup

1 tbsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes, then trim the ends of the brussels sprouts and slice them in half.

  • 3

    Cut the chicken breast into uniform 1-inch pieces to ensure even cooking across the sheet pan.

  • 4

    In a small glass bowl, whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, and garlic powder until the glaze is emulsified.

  • 5

    Place the chicken, cubed sweet potatoes, and halved brussels sprouts onto the prepared baking sheet.

  • 6

    Drizzle the maple-mustard glaze over the chicken and vegetables, using your hands or a spatula to toss until every piece is well-coated.

  • 7

    Spread the ingredients out into a single layer, making sure the chicken and vegetables aren't crowded so they roast rather than steam.

  • 8

    Roast for 20 to 25 minutes, tossing the mixture halfway through, until the chicken is cooked through and the vegetables have developed beautiful caramelized edges.