Harvest Sheet Pan Chicken (with Maple-Dijon Dressing)
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The Real Food Dietitians · by Jessie Shafer★ 4.9

Harvest Sheet Pan Chicken (with Maple-Dijon Dressing)

NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 70%
CARBS 24G25% OF CAL
6G FIBER12G SUGAR6G OTHER
FAT 16G38% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan chicken with roasted harvest vegetables and a maple-Dijon dressing. Everything cooks together for an easy weeknight meal or impressive dinner.

mainamericanchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 boneless, skinless chicken breasts or cutlets (1 to 1½ lbs), patted dry*
  • 12 oz carrots (3-4 large), cut on the diagonal into 2-inch pieces
  • ½ lb. Brussels sprouts, cut in half, about 2 – 2 1/2 cups (large ones cut into quarters)
  • ½ medium red onion, sliced (1 cup)
  • 1 tablespoon + 1 teaspoon avocado oil or olive oil, divided
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • Nonstick cooking spray
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon or spicy brown mustard
  • 1 tablespoon pure maple syrup
  • 2 teaspoons coconut aminos (or 1 teaspoon low-sodium soy sauce)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • Pinch of fine salt and black pepper
PREP
20M
SODIUM
874MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.