Who doesn't love one dish sheet pan meals?
¼ c balsamic vinegar
2 T Dijon mustard
2 T pure maple syrup
3 garlic cloves, chopped
2 t fresh thyme, chopped
2 t fresh rosemary, chopped
1 t Frank’s hot sauce
2 boneless, skinless chicken
breasts
4 carrots, cut into thins tips
3 cups broccoli florets
Small yellow onion, thinly sliced
½ t salt
½ t pepper
Prepare the marinade:
In a small , saucepan whisk together vinegar, 2 T oil, mustard, 1 T maple syrup, garlic, thyme and rosemary. Pour half of the marinade into a large bowl and add chicken. Marinate chicken in the fridge for at least 1 hour. Whisk in 1 T maple syrup and hot sauce to the remaining marinade and keep in fridge until you are ready to start dinner.
In a small , saucepan whisk together vinegar, 2 T oil, mustard, 1 T maple syrup, garlic, thyme and rosemary. Pour half of the marinade into a large bowl and add chicken. Marinate chicken in the fridge for at least 1 hour. Whisk in 1 T maple syrup and hot sauce to the remaining marinade and keep in fridge until you are ready to start dinner.
Lets get the
party started J
Preheat oven to 350 degrees
Toss carrots, broccoli and
onion with 2 T oil and place on one half of
a large baking sheet lined with parchment paper.
T
Remove chicken from bowl and place on the other half of baking
sheet.
Discard marinade.
Season with salt & pepper and bake for 25
mins.
Meanwhile, heat remaining marinade in
saucepan over low heat. Simmer gently
for 10 mins.
When chicken is done, drizzle sauce over chicken & veggies and serve.
Delish!
/serves 2-3
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