Name: Maple-glazed chicken and carrots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 4 medium carrots, peeled and sliced into 1/2-inch rounds; 2 tsp maple syrup; 2 tsp Dijon mustard; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

470 calories

Protein: 47g; 40% of calories
Carbs: 36g; 30% of calories
Fat: 16g; 30% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, dried thyme, salt, and pepper.
In a bowl, toss the carrot rounds with half of the maple mixture until well coated. Spread them in a single layer on the prepared baking sheet. Roast for 10 minutes on the upper-middle rack.
While carrots roast, toss the chicken pieces in the remaining maple mixture. Remove the baking sheet from the oven and add the chicken. Stir everything together, spread back into a single layer with a little space between pieces, and roast until the chicken is cooked through and the carrots are tender and browned at the edges. Done when chicken is white throughout with no pink, 165°F.
Remove the pan from the oven. Using a spatula, scrape up the browned glaze and juices from the parchment paper and toss the chicken and carrots in them. Garnish with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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