Maple-Glazed Chicken with Sweet Potatoes
This maple-glazed chicken with sweet potatoes is a simple, cozy weeknight meal that's packed with delicious flavors! Perfect for family dinners and easy to make.
Ingredients
Chicken and Marinade
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil, divided 1 tablespoon for marinade, 2 tablespoons for sweet potatoes
Sweet Potatoes
- 4 medium sweet potatoes, peeled and cubed
- 1 teaspoon ground cinnamon
Toppings
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons fresh chopped parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, 1 tablespoon of olive oil, salt, and pepper.
- Place the chicken breasts in a shallow dish and pour half of the maple glaze over them, coating well. Reserve the remaining glaze for later. Let the chicken marinate while preparing the sweet potatoes.
- In a separate bowl, toss the cubed sweet potatoes with the remaining 2 tablespoons of olive oil, cinnamon, salt, and pepper.
Cooking
- Spread the sweet potatoes evenly in a single layer on a baking sheet and roast in the preheated oven for 15 minutes.
- After 15 minutes, remove the sweet potatoes from the oven and push them to one side of the baking sheet. Place the marinated chicken breasts on the other side of the sheet.
- Return the baking sheet to the oven and continue roasting for another 20-25 minutes, until the chicken is fully cooked and the sweet potatoes are tender.
- In the last 5 minutes of baking, sprinkle chopped walnuts over the chicken and sweet potatoes, then drizzle the reserved maple glaze on top.
- Once cooked, remove from the oven and garnish with fresh parsley before serving.
Notes
This dish pairs wonderfully with a simple green salad or steamed vegetables. It works well for family dinners or meal prep for the week. To store leftovers, cool completely and place them in an airtight container in the fridge for up to 3 days. Can be frozen for up to 3 months.