Sheet Pan Dijon Balsamic Chicken with Veggies from Mary

"Mary's Roasted Chicken with Veggies from Clean Eating"

Mary and I had coffee this morning and she brought along a recipe which she had made recently from Clean Eating magazine that looked so good that I want to make it, too.

I wasn't aware of the magazine --- she has a subscription and really likes it--- so she gave me a copy to take home.  Looks great.  Thanks, Mary!

Here's a link to their website which is chock-full of  healthy eating information and recipes: https://www.cleaneatingmag.com/

   ---Barbara

Sheet Pan Dijon Balsamic Chicken with Veggies

(from Clean Eating)

Serves 4

¼ cup balsamic vinegar

¼ cup avocado oil, divided

2 tbsp Dijon mustard

2 tbsp pure maple syrup, divided

3 cloves garlic, chopped

2 tsp each chopped fresh thyme and rosemary

1 tsp hot sauce (choose a brand without added sugar)

4 4-oz boneless, skinless chicken breasts

4 carrots, cut into thin sticks

2 cups broccoli florets

½ small yellow onion, thinly sliced

½ tsp each sea salt and ground black pepper

Preparation

1. Line a large rimmed baking sheet with parchment paper. In a small saucepan, whisk together vinegar, 2 tbsp oil, mustard, 1 tbsp maple syrup, garlic, thyme and rosemary. Pour half of marinade into a large bowl and add chicken. Marinate in the refrigerator for at least 1 hour, or up to 8 hours. To remaining half of marinade in saucepan, whisk in remaining 1 tbsp maple syrup and hot sauce; refrigerate marinade in saucepan.

2. Preheat oven to 350ºF. In a bowl, toss carrots, broccoli and onion with remaining 2 tbsp oil; spread on one side of baking sheet. Remove chicken from marinade and place on other side of baking sheet. Discard marinade. Season chicken and vegetables with salt and pepper. Bake for 25 minutes, until a thermometer inserted in center of chicken reads 165ºF and vegetables are fork tender.

3. Meanwhile, place saucepan of reserved marinade over low heat and bring to a gentle simmer for 10 minutes. Drizzle sauce over chicken and vegetables.