Sheet Pan Maple Mustard Chicken – CE
green salad and dinner rolls
  • Clean Eating
  • one pan, poultry
Sheet Pan Maple Mustard Chicken – CE
green salad and dinner rolls
  • Clean Eating
  • one pan, poultry
Servings:

Ingredients

Prep
  • 6 boneless chicken breasts
  • 4 new potatoes
  • 1/4 C pure maple syrup
  • 2 T olive oil
  • 2 T Dijon mustard
  • 2 T yellow mustard
  • 1 t rosemary
  • 1/2 t salt
  • 1/4 t black pepper
On Cooking Day
  • 10 C salad greens
  • 1 pkg dinner rolls

Instructions

To Assemble
  1. Chop chicken and add to large zipper bag.
  2. Cut potatoes into 1/2 inch pieces (very small bite size) and add to same zipper bag.
  3. In a small bowl mix together remaining ingredients to bag. Pour half the mixture over chicken and potatoes. Zip and shake to mix. Reserve the remaining sauce in a small container with a lid.
To Cook
  1. Pour chicken mixture onto large baking sheet sprayed with non stick spray (drain liquid if desired before placing on pan).
  2. Bake 400 degrees for 20-25 minutes.
  3. Serve with green salad and dinner rolls.
  4. Toss chicken and potatoes with reserved sauce before serving.

Ingredients

Prep
  • 6 boneless chicken breasts
  • 4 new potatoes
  • 1/4 C pure maple syrup
  • 2 T olive oil
  • 2 T Dijon mustard
  • 2 T yellow mustard
  • 1 t rosemary
  • 1/2 t salt
  • 1/4 t black pepper
On Cooking Day
  • 10 C salad greens
  • 1 pkg dinner rolls

Instructions

To Assemble
  1. Chop chicken and add to large zipper bag.
  2. Cut potatoes into 1/2 inch pieces (very small bite size) and add to same zipper bag.
  3. In a small bowl mix together remaining ingredients to bag. Pour half the mixture over chicken and potatoes. Zip and shake to mix. Reserve the remaining sauce in a small container with a lid.
To Cook
  1. Pour chicken mixture onto large baking sheet sprayed with non stick spray (drain liquid if desired before placing on pan).
  2. Bake 400 degrees for 20-25 minutes.
  3. Serve with green salad and dinner rolls.
  4. Toss chicken and potatoes with reserved sauce before serving.
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