Maple Dijon Chicken and Carrots Healthy Sheet Pan Dinner. Easy, healthy, and bakes on a single sheet pan for quick cleanup. A family favourite and true crowd pleaser!
I have to admit that I’ve pretty much fallen in love with how simple and fast it is to get a healthy dinner on the table with sheet pan dinners. We’re a busy family – sports, sports and more sports! With sheet pan dinners I can have a dinner on the table that my whole family will love in 30 minutes. I never tire of sheet pan chicken recipes like this. The chicken and carrots cook together nicely on the pan, so the recipe is quick to prep with little cleanup. You score servings of both lean protein and veggies in one go. Finally, thanks to the sticky, sweet maple Dijon glaze, this healthy chicken Dijon recipe doesn’t sacrifice flavor for the sake of being healthy.
We’re full swing into hockey season here so my biggest challenge is to feed my hungry athletes as soon as they get home from practice. Some nights we’re in three different places – hubby takes Brooke to hockey practice in one city, Sierra gets a ride to softball in another city, and I take Amber to her power skating here in town. Since Amber and I are home first, Amber and I prep and bake sheet pan dinners to feed the hungry athletes when they get home. I like that these are easy enough for 7-year-old Amber to help with. Mix the marinade, toss the veggies in the marinade, coat the chicken and bake!
I love that sheet pan dinners provide protein and veggies in a way that the kids will eat it. It’s way tastier than just plain old salad and chicken but takes just as much time to prepare. Try it for your family and let me know what you think!
Tools I used to make this recipe:
- 1.5 tbsp whole grain dijon mustard
- 1.5 tbsp real maple syrup
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1 bag baby carrots
- 4 chicken breasts
Preheat the oven to 400 degrees F.
In a small bowl, whisk together the maple syrup, mustard, garlic, salt, pepper, and thyme. Drizzle about 2 tablespoons over the veggies, reserving the rest. Toss the veggies to coat with the mixture, then spread them into a single layer.
Add the balsamic vinegar to the remaining mixture and whisk. Arrange the chicken breasts on the sheet and brush with the mixture.
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, depending upon the size of your chicken breasts. If the vegetables are not as brown as you would like, return them to the oven for a few minutes to continue cooking.
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