One-Pan Maple-Dijon Chicken & Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts baked with a sweet-tangy maple-Dijon sauce and a medley of roasted root vegetables for a complete, hands-off weeknight meal. This American-inspired one-pot recipe (gluten-free), ready in about 50 minutes, pairs boneless skinless chicken breasts, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 2 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken breasts dry and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
  2. Step 2: In a small bowl, whisk together maple syrup, Dijon mustard, and 1 tbsp olive oil until smooth.
  3. Step 3: Place carrots and parsnips in a single layer on a large baking sheet. Drizzle with remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp thyme, then toss to coat evenly.
  4. Step 4: Arrange chicken breasts on top of the vegetables on the baking sheet, brush with half the maple-Dijon sauce, and roast for 20 minutes.
  5. Step 5: Flip chicken breasts, brush with remaining sauce, and roast 10-15 more minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with browned edges.
  6. Step 6: Let rest 5 minutes before serving. The vegetables will be caramelized and the sauce will have thickened into a glossy glaze.

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