Description
A comforting dish featuring tender chicken glazed with maple syrup and paired with creamy roasted sweet potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup pure maple syrup
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 2 tablespoons butter
- 1/4 cup chopped pecans (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the cubed sweet potatoes with 2 tablespoons of olive oil, garlic powder, salt, and pepper. Toss until well coated and spread on half of the prepared baking sheet.
- In the same bowl, mix the chicken breasts with the remaining olive oil, maple syrup, apple cider vinegar, thyme, salt, and pepper. Toss to coat evenly.
- Arrange the chicken breasts on the other half of the baking sheet, ensuring they don’t overlap.
- Roast in the oven for about 25-30 minutes, checking that the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender.
- In a small skillet, melt the butter over medium heat. Add the chopped pecans and cook for 3-4 minutes until fragrant.
- Once done, sprinkle the toasted pecans over the sweet potatoes, transfer everything to a serving platter, and garnish with chopped parsley.
Notes
Choose quality maple syrup for the best flavor. Keep sweet potato cubes uniform for even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg