Sheet Pan Dijon Chicken & Rosemary Potatoes
This Sheet Pan Dijon Chicken & Rosemary Potatoes is a way to save time and dishes in a delicious way. It’s the perfect weeknight meal.
It’s safe to say that the majority of people are interested in meals that take little effort to make. Unfortunately, these convenient meals tend to be less nutritious for us and leave us hungry for more soon after. Sheet pans meals not only require less work to put together, they also allow for great sources of protein, carbohydrates and fibrous vegetables to be mixed and cooked together.
The trick with sheet pan meals is to match up ingredients with similar baking time. Pairing a tough cut of meat with a soft vegetable like zucchini or mushrooms will likely lead to undercooked meat or burnt veggies. Whereas pairing ingredients of similar textures keeps the food consistent from beginning to end.
Another tip is to ensure the potatoes and vegetables are chopped into similar sizes for even baking. By keeping the chicken as the whole breast, the flavour and juices are locked in for optimal enjoyment!
Nutrition Facts
Did you know these cool facts about the vegetables in this Sheet Pan Dijon Chicken & Rosemary Potatoes dish?
1 cup of cooked broccoli provides: 5 grams of fiber, 100% of your recommended vitamin A and C intake as well as over 200% of your daily vitamin K recommendations.
1 cup of cooked red peppers contains: a source of vitamin B6 (used to make amino acids and utilize glucose for energy), 100% of your recommended vitamin A intake and 200% of your daily vitamin C recommendations.
As you can see, you will be getting plenty of beneficial nutrients with this dish! I hope whenever you make this meal it helps you save time and stress. Enjoy!
Sheet Pan Dijon Chicken & Rosemary Potatoes
Ingredients
Rosemary Potatoes
- 2 cups sweet potato or yellow potato cut into 1" pieces
- 1 tbsp olive oil
- 1 tsp rosemary dried
- 1/2 tsp each of salt and pepper
Vegetables
- 2 cups broccoli chopped
- 1 bell pepper chopped into 2" pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- Pinch each of salt and pepper
Chicken
- 1 lb chicken breast
- 1 tbsp dijon mustard
- 2 tsp soy sauce
- 2 tsp fresh garlic crushed
- 2 tsp maple syrup
- 1 tsp rosemary dried
- Pinch black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with tin foil or a silicone baking mat.
- In a medium bowl, mix the potatoes, olive oil, rosemary, salt and pepper together. Place the coated potatoes on the baking sheet and bake for 10 minutes.
- While the potatoes cook, prepare the chicken marinade. In a small bowl, mix together the dijon mustard, soy sauce, garlic, maple syrup, rosemary and pepper. Set this aside.
- In the bowl you used for the potatoes, add the chopped broccoli and bell pepper and season with the olive oil, garlic powder, salt and pepper. Mix together.
- Once the potatoes have cooked for 10 minutes, remove the baking tray from the oven and push the potatoes to one side to make room for the remaining ingredients. Add the raw chicken breasts and uncooked vegetables to the tray and drizzle the marinade over the chicken. Bake for another 20 minutes or until the chicken is cooked through.
- For extra tastiness, pair with a dollop of tzatziki. Enjoy!
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This was SO yummy and flavourful. Very warming but also light, nourishing, and healthy. I had tons of energy the next day and the best part was that it was really easy to make. Love these meals!! Keep em coming:)
[…] Sheet Pan Dijon Chicken and Rosemary Potatoes […]
[…] I get that your time is limited so if you’re looking for something quicker, opt for this Sheet Pan Dijon Chicken with Rosemary Potatoes! You could even use turkey breasts instead of chicken if you want to keep the classic Thanksgiving […]