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- 4 boneless, skinless chicken breasts - 2 large sweet potatoes, peeled and cubed - 1/4 cup pure maple syrup - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste This dish starts with two main stars: chicken and sweet potatoes. Chicken breasts are lean and cook fast. Sweet potatoes add a sweet and creamy texture. Together, they make a great pair. Next, the magic happens with the marinade. The blend of maple syrup and Dijon mustard brings a tasty twist. I also add olive oil to help the flavors mix well. It's rich and smooth, making the chicken juicy and sweet. Seasoning is key to flavor. Garlic powder and onion powder bring warmth and depth. Smoked paprika adds a hint of smokiness. Salt and pepper round out the taste, making each bite satisfying. Gather these ingredients, and you're on your way to a delightful meal! - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper for easy clean up. - In a bowl, whisk together: - 1/4 cup pure maple syrup - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Place 4 boneless, skinless chicken breasts on one side of the pan. - Brush half of the maple Dijon mix over the chicken. Make sure they are well coated. - In the same bowl, add 2 large sweet potatoes, peeled and cubed. Toss them with the remaining mix until coated. - Arrange the sweet potatoes on the other side of the sheet pan, spreading them out. - Roast the chicken and sweet potatoes for 25-30 minutes. - Check the chicken; it should reach an internal temperature of 165°F. The sweet potatoes should be tender and slightly caramelized. To ensure your chicken is cooked through, use a meat thermometer. The chicken should reach 165°F (75°C) inside. This keeps it safe and juicy. For even cooking, choose chicken breasts of similar size. If some pieces are thick, they may take longer to cook. For perfect sweet potatoes, cut them into equal-sized cubes. This helps them cook evenly. Toss them well in the marinade for great flavor. Roast them until they are tender and slightly caramelized. This adds a sweet touch. When you plate this dish, use a large platter. Place the sliced chicken on top of the sweet potatoes. Drizzle any leftover sauce over everything. This adds more flavor and makes it look nice. For garnishing, sprinkle fresh parsley on top. This gives a bright color and fresh taste. You can also add lemon zest for a zesty kick. For easy cleanup, line your sheet pan with parchment paper. This keeps food from sticking and saves time. After cooking, let the pan soak in warm, soapy water. This makes scrubbing easier. If you have stubborn spots, use a non-abrasive scrubber. {{image_2}} You can add many veggies to this dish. Try carrots, bell peppers, or broccoli. Cut them into similar sizes as the sweet potatoes. This helps them cook evenly. If you add softer veggies, like zucchini, cut back on cooking time. Check them after 20 minutes. They may cook faster than sweet potatoes. You can change the sauce for fun twists. Swap maple syrup with honey for a different taste. Use whole grain Dijon for a chunkier texture. Want a kick? Add a pinch of cayenne pepper or crushed red pepper flakes. This makes the dish spicy and exciting. While chicken is tasty, you can try other proteins. Use turkey breast or pork tenderloin. Each will need slight time adjustments. Turkey may cook faster. Check it at 20 minutes. For pork, ensure it reaches 145°F. This keeps it juicy and safe. Store any leftovers in an airtight container. Glass or plastic containers work well. Make sure the dish cools to room temperature before sealing. This helps keep the chicken and sweet potatoes fresh longer. Leftovers can last up to three days in the fridge. The best way to reheat this dish is in the oven. Set your oven to 350°F (175°C). Place the chicken and sweet potatoes on a baking sheet. Heat for about 15-20 minutes, or until warm. For a quick method, use the microwave. Just cover the dish with a microwave-safe lid. This keeps moisture in. To avoid mushy sweet potatoes, reheat them separately. You can freeze this dish for later. First, let it cool completely. Then, place it in a freezer-safe container. Make sure to label it with the date. It will stay good for about three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat in the oven or microwave as mentioned above. This way, you get to enjoy the same great flavors again! It takes about 25 to 30 minutes to cook this dish. You need to roast the chicken and sweet potatoes at 400°F (200°C). Make sure the chicken reaches an internal temperature of 165°F. This ensures it is safe to eat. Yes, you can use chicken thighs instead of breasts. Thighs have more fat, which adds flavor. They may take a bit longer to cook. Check their temperature to ensure they reach 165°F for safety. This meal is hearty on its own, but side dishes can enhance it. Here are a few great options: - Steamed green beans - Roasted broccoli - A fresh salad with vinaigrette - Quinoa or rice for extra carbs These sides balance the sweet and savory flavors of the chicken and sweet potatoes. Enjoy! This blog post covered how to make Sheet Pan Maple Dijon Chicken with sweet potatoes. We looked at main ingredients, marinade, and seasonings. You learned to prepare, cook, and serve the dish, along with useful tips. Remember to store and reheat leftovers properly to keep them tasty. Feel free to experiment with different veggies or proteins. Enjoy your delicious meal and have fun in the kitchen!

Sheet Pan Maple Dijon Chicken Sweet Potatoes

Elevate your dinner game with this delicious Sweet & Savory Maple Dijon Chicken with Roasted Sweet Potatoes! This easy recipe combines tender chicken and caramelized sweet potatoes, all enhanced by a mouthwatering maple Dijon glaze. Perfect for busy weeknights, it comes together on one sheet pan for hassle-free cooking and cleanup. Don’t miss out on this flavor-packed dish—click through to explore the full recipe!
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Ingredients
  

4 boneless, skinless chicken breasts

2 large sweet potatoes, peeled and cubed

1/4 cup pure maple syrup

3 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.

    In a mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.

      Place the chicken breasts on one side of the sheet pan and brush half of the maple Dijon mixture over the chicken, ensuring they're fully coated.

        In the same bowl, add the cubed sweet potatoes and toss them with the remaining maple Dijon mixture until well coated.

          Arrange the sweet potatoes on the other side of the sheet pan, ensuring they are evenly spread out for roasting.

            Roast the chicken and sweet potatoes in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the sweet potatoes are tender and slightly caramelized.

              Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.

                Serve the chicken sliced atop the roasted sweet potatoes and garnish with fresh parsley for a pop of color.

                  Prep Time, Total Time, Servings: 10 mins | 35 mins | 4 servings

                    - Presentation Tips: Serve on a large platter, drizzling any residual sauce from the pan over the chicken and sweet potatoes for an extra touch of flavor. Garnish with additional parsley for a vibrant finish.