Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken breasts, (pounded to 1/2-inch thickness (3–4 breasts, depending upon size))
  • 10 ounces large carrots
  • 8 ounces large-cut broccoli florets (about 1 1/4-inch-wide, about 4 cups)
  • 1 large red onion (cut into 3/4-inch chunks)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic (minced)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons chopped fresh parsley

Instruction

  • Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick spray. Arrange the carrots, broccoli, and red onion on the baking sheet.
  • In a small bowl or measuring cup with a spout, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Toss the veggies to coat with the mixture, then spread them into a single layer. Arrange the pounded chicken breasts on top.
  • Add the balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Brush over the tops of the chicken breasts.
  • 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 (mine were about 11 ounces each and cooked in 28 minutes). Remove to a plate, cover, and let rest for a few minutes. If the vegetables are not as brown as you would like, return them to the oven for a few minutes to continue cooking. Sprinkle with fresh parsley and enjoy warm.