Maple Dijon Chicken and Vegetables

This week of the yr is bittersweet for me. I expect the holidays a lot, then whoosh. One second I’m ingesting sugar cookies with my breakfast and gambling with my niece on Christmas morning, then the following I’m home and dealing with a loooooong wintry weather. to overcome the submit-holiday blues, I’m running on making plans iciness-friendly sports outside of the residence and simple, healthful, tasty dinners like this Sheet Pan Maple Dijon chicken and veggies inside of it.

I spent the past 5 days domestic in Kansas and have such a lot of candy memories for which to be thankful. My sisters and that i had a dream ladies’ night going for a fancy French dinner, accompanied by way of The Nutcracker ballet. My grammy cooked us four epic excursion meals in a row, along with my favored green Chile bird Enchiladas for dinner on Christmas night time, and my mom had the halls decked (and the candy jars crammed) to the nines. We had no time table besides to hang out, devour, play video games, and consume extra. It turned into wonderful.

INGREDIENTS

•  3 cloves garlic — minced
•  1/2 teaspoon kosher salt
•  1/2 teaspoon black pepper
•  3 tablespoons extra-virgin olive oil
•  1 tablespoon Dijon mustard
•   2 tablespoons maple syrup
•  1/4 teaspoon dried thyme
•  3 tablespoons chopped fresh parsley
•  1/2 teaspoon dried oregano
•  2 pounds boneless skinless chicken breasts, — pounded to 1/2-inch thickness (3–4 breasts, depending upon size)
•  1 tablespoon balsamic vinegar
• 10 ounces large carrots — peeled and cut into 1/2-inch-wide by 1-inch-long chunks (if more than 1 inch in diameter, cut in half), about 2 1/4 cups
•  8 ounces large-cut broccoli florets — about 1 1/4-inch-wide, about 4 cups
•  1 large red onion — cut into 3/4-inch chunks

INSTRUCTIONS

1. Preheat the oven to four hundred levels F. gently coat a big baking sheet with nonstick spray. location the carrots, broccoli, and pink onion at the baking sheet.
2. In a small bowl or measuring cup with a spout, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Toss the vegetables to coat with the mixture, then unfold them into a unmarried layer. set up the pounded chicken breasts on pinnacle.
3. upload the balsamic vinegar to the reserved olive oil/maple syrup aggregate and whisk to mix. Brush over the tops of the fowl breasts.
4. location the baking sheet in the oven and roast until the chook is cooked through and reaches an inner temperature of 165 ranges F, about 20-half-hour, depending upon the size of your chicken breasts (mine have been approximately 11 ounces every and cooked in 28 mins). eliminate to a plate, cowl, and let rest for a couple of minutes. If the vegetables are not as brown as you would really like, return them to the oven for a couple of minutes to keep cooking. Sprinkle with clean parsley and enjoy warm.