Description
This recipe combines the best of both worlds – it’s healthy and can be made in one pot. Make the most of the recipe by preparing the chicken before work so it can marinade all day. Then all you have to do is add the vegetables while the oven heats, pop it in the oven, and enjoy!
Ingredients
Scale
For the Maple-Mustard Chicken:
- 1/4 cup pure maple syrup
- 1/4 cup whole grain mustard
- 1 tablespoon dijon mustard
- 1 teaspoon chili pepper
- Sea salt and Freshly ground black pepper, to taste
- 4 organic, grass-fed chicken breasts
For the Vegetables:
- 4 carrots, scrubbed and skin-on
- 1 sweet onion
- 1 head broccoli
- 1 red pepper
- 1 tablespoon avocado oil
- 1/4 teaspoon sea salt
Instructions
To Make the Chicken:
- In a Dutch oven, whisk together the syrup, mustards, chili pepper, salt, and pepper.
- Add your chicken breasts, turning to coat.
- Let marinade for a minimum of 30 minutes (the longer the better!), turning part-way through if possible.
To Make the Dish:
- Preheat the oven to 350F.
- Cut your onion, broccoli, pepper, and carrots into large bite-size pieces.
- Add the vegetables to the Dutch oven.
- Drizzle with oil and sea salt, gently toss to coat. Do not mix in with the chicken or marinade.
- Cover with the lid and bake for 60 minutes, or until chicken is cooked.
Notes
Ingredient Tip
I prefer my chicken browned, but it does add another step. After marinading the chicken and before adding my vegetables, I like to cook the chicken in my Dutch oven stovetop on medium-high heat for 2 to 3 minutes on each side to add some colour. After which I top with the vegetables and bake in the oven.
Nutrition
- Serving Size: 4