This easy 1-pan dinner is a delicious combination.
Ingredients
¼ cup maple syrup
3 Tbsp grainy dijon mustard
3 cloves garlic, minced
1 Tbsp oil
1 Tbsp fresh rosemary, chopped
¼ tsp salt
½ tsp pepper
5 - 5 oz chicken breasts, boneless, skinless
4 cups yams, diced into small pieces
Large handful of green beans (about 30-40 beans)
Instructions
Preheat your oven to 400 degrees F
In a large bowl, mix together the marinade (maple syrup, mustard, garlic, oil, rosemary, salt & pepper). Mix and reserve a few tablespoons of sauce.
Add the raw chicken to the marinade and allow to sit until the veggies are prepped.
Peel and dice the yam/sweet potato and spread onto a large sheet pan.
Use the reserved marinade and drizzle over the yams and toss together to coat.
Place the chicken breasts over the yams and make sure all the marinade is drizzled over the chicken.
Place in the oven and set the timer for 20 minutes. After the 20 minutes, add in the green beans.
Set the timer for another 15 minutes. After its done the chicken and green beans should be cooked. If your yams aren't quite done yet, remove the chicken and beans and roast the yams until they are fork-tender.
Nutrition
Serving size: ⅕ of recipe Calories: 389 Fat: 6.7 g Saturated fat: 1.4 g Unsaturated fat: 4.3 g Carbs: 44 g Sugar: 11 g Sodium: 421 mg Fiber: 6 g Protein: 38 g Cholesterol: 87 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/maple-dijon-sheet-pan-chicken-and-vegetables/