Description
A delicious combination of tender chicken breasts and sweet potatoes, coated in a flavorful maple glaze.
Ingredients
Scale
- 4 pieces boneless skinless chicken breasts
- 2 large sweet potatoes (peeled and cut into 1/2-inch cubes)
- 1/4 cup pure maple syrup (grade A for lighter taste)
- 2 tablespoons olive oil (or avocado oil)
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic (minced)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (omit if no spice)
- fresh thyme sprigs (for garnish, optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together the maple syrup, olive oil, Dijon mustard, apple cider vinegar, minced garlic, salt, black pepper, ground cinnamon, and cayenne pepper in a small bowl until well combined.
- Arrange the chicken breasts and sweet potato cubes in a large baking dish, spreading them apart for even cooking.
- Drizzle the maple glaze over the chicken and sweet potatoes, making sure everything is generously coated.
- Gently mix the sweet potatoes to ensure each piece is covered with the glaze.
- Bake in the preheated oven for about 35-40 minutes until the chicken is cooked through (internal temperature should reach 165°F) and sweet potatoes are tender.
- For a crispy finish, turn on the broiler for the last 2-3 minutes.
- Once baked, remove from the oven and let it rest for 5 minutes.
- Garnish with fresh thyme sprigs before serving.
Notes
- Ensure the chicken is evenly spaced for optimum cooking.
- You can adjust the amount of cayenne pepper based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg