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  • Scarlett Bauman, Fundraising and Marketing Manager

Fall Recipe Feature: Maple Dijon Chicken and Vegetables


2 pounds - chicken breasts, cut into cubes

1 tablespoon - Dijon mustard

2 tablespoons - maple syrup

1 tablespoon - balsamic vinegar

3 cloves of garlic, minced

½ teaspoon – salt

½ teaspoon – black pepper

¼ teaspoon – dried thyme

3 tablespoons - extra-virgin olive oil

½ pound - carrots

1 large - red onion

½ pound - green beans

1 broccoli crown

½ pound - small red potatoes

½ pound - sweet potatoes, peeled


1. Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick spray. Arrange chicken and vegetables on the baking sheet.

2. In a small bowl, whisk together the olive oil, maple syrup, mustard, balsamic vinegar, garlic, salt, pepper, and thyme. Drizzle the mixture over the chicken and vegetables. Toss to coat with the mixture, then spread into a single layer.

3. Place the baking sheet in the oven and roast until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 20-30 minutes. Remove to a plate, cover, and let rest for a few minutes.

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