Prepped-Ahead Maple Glazed Chicken and Root Vegetables
This dish is perfect for busy days when you need a make-ahead fall dinner that’s packed with flavor. The tender, boneless, skinless chicken breasts pair beautifully with roasted root vegetables. The maple glaze adds a cozy fall touch, making this dish a seasonal favorite.
Servings 4
Ingredients
- 4 Boneless Skinless Chicken Breast
- 2 Large Sweet Potatoes, Peeled & Cubed
- 4 Large Carrots, Peeled and Sliced
- 1 Large Red Onion, Sliced or Cut Into Wedges
- 2 Tbl Olive Oil
- 3 Tbl Pure Maple Syrup
- 2 Tbl Dijon Mustard
- 1 Tbl Apple Cider Vinegar
- Salt/Pepper to Taste
- Fresh Thyme, Optional for Garnish
Instructions
- Prep the chicken and veggies: Place the chicken breasts in a large dish and arrange the sweet potatoes, carrots, and red onion around them. Drizzle with olive oil and season with salt and pepper.
- Make the maple glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. Pour half of the glaze over the chicken and vegetables. Reserve the rest for later.
- Bake: Cover the dish and store it in the fridge until you’re ready to cook (perfect for meal prep!). When ready, preheat your oven to 400°F (200°C). Bake for 30-35 minutes or until the chicken is fully cooked and the vegetables are tender.
- Glaze and serve: In the last 5 minutes of cooking, drizzle the remaining maple glaze over the dish and return to the oven. Garnish with fresh thyme if desired.
- This makes 4 servings. Each serving is 7 Points on Weight Watchers. Enjoy!