Maple-roasted Chicken and Vegetables
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1/2 cup maple syrup divided
- 4 medium carrots cut into large chunks
- 4 white onions cut into large chunks
- 1 pound parsnips cut into large chunks
- 3 medium sweet potatoes cut into large chunks
- 1/4 teaspoon Black Pepper freshly ground
- 1/4 teaspoon Dried thyme
- 1 tablespoon Dried parsley flakes
- 1 cup low-sodium chicken broth
- 1 teaspoon Paprika
- Spicy brown mustard
Instructions
- Preheat the oven to 375F. Marinate the chicken cubes in 1/4 cup of the maple syrup.
- Spread the vegetables in a large baking dish. Sprinkle with pepper, thyme, and parsley. Pour maple syrup and chicken broth evenly over the dish and stir to distribute.
- Cover and bake about 1 ? hours, stirring every 20 minutes to keep vegetables moist.
- Sprinkle the chicken with paprika, stir into vegetables, and bake for another 20 minutes.
- Serve with spicy brown mustard.
- Each (2 1/2 cups; 374g) serving contains:
- Cals: 317, FatCals: 18, TotFat: 1g
- SatFat: 0g, PolyFat: 1g, MonoFat: 0g
- TotCarbs: 43g, Fiber: 7g, Sugars: 21g
- NetCarbs: 36g, Protein: 29g
- Food Group Serving(s)
- DASH: Vegetables: 3.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.0: Seeds: 0.0: Fats: 0.0: Sweets: 1.0
- USDA: Vegetables: 1.8: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.0: Sweets: 1.0
