Maple Dijon Chicken & Vegetable Sheet Pan

Maple Dijon Chicken & Vegetable Sheet Pan

Ingredients:

• For the Sheet Pan:

  • 1 lb chicken breasts, thighs, or tenderloins

  • 1 Japanese sweet potato

  • 2 cups of broccoli florets

  • 1 red onion, cut into wedges

  • 1 tbsp olive oil

  • Seasonings:

    • 1/2 tsp garlic powder

    • 1/2 tsp salt

    • 1/4 tsp black pepper

    • 1/4 tsp smoked paprika

• For the Maple Dijon Vinaigrette/Marinade:

  • 2 tbsp dijon mustard

  • 2 tsp maple syrup

  • 2 tbsp apple cider vinegar

  • juice of 1/2 a lemon

  • 1 tbsp of olive oil

  • 1 tbsp minced garlic

  • 1/4 tsp salt & pepper to taste

• For the Power Bowl Assembly:

  • 2-3 cups of chopped kale

  • 1/4 cup crumbled goat cheese

  • 2 tbsp sunflower seeds

  • Optional: Quinoa

• Directions:

  1. Preheat oven: Preheat your oven to 425 degrees

• 2. Make your vinaigrette: Combine ingredients listed above. Pour 1/2 of the vinaigrette over the chicken & let marinate for 15 minutes. Keep remainder for salad dressing.

• 3. Chop your veggies: I used broccoli florets, 1 Japanese sweet potato, and one red onion. Chop & season with garlic powder, salt, & pepper.

• 4. Arrange your sheet pan: Lay down your veggies. Nestle marinated chicken in between vegetables. Bake at 425 for 30 minutes

• 5. Make your bowl:

  • I used kale as my base. Massage gently with 1 tsp of olive oil and a pinch of salt.

    • Add 1/4 cup of crumbled goat cheese.

    • 2 tbsp of sunflower seeds.

    • Add quinoa or brown rice

    • Drizzle with remaining vinaigrette & enjoy!