I’ve seen a few variations of this recipe floating around the web so I thought I would get our family in the Autumn mood and try it. This meal gets definite bonus points for being one dish (and a bowl technically) – with our protein and vegetables all cooked together.
Ingredients:
• 1.5 lbs. boneless skinless chicken breast halves
• 1/2 cup sugar-free maple syrup
• 2 Tbsp. dijon mustard
• 1 tsp. sage
• 4 red potatoes, chopped
• 16 oz bag frozen baby carrots
• 1 cup frozen pearl onion
• salt and pepper to taste
Directions:
Place chicken, carrots, potatoes, and onions in a lightly greased 9×13 baking dish
Mix syrup, mustard, and sage together in a small bowl
Pour syrup mixture over the chicken and veggies and mix well (and carefully) being sure to coat everything in the dish
Bake at 375 degrees F for 30-40 minutes, or until chicken (and veggies) is cooked through
Yield: 6 servings
Ingredients
- Ingredients:
- • 1.5 lbs. boneless skinless chicken breast halves
- • 1/2 cup sugar-free maple syrup
- • 2 Tbsp. dijon mustard
- • 1 tsp. sage
- • 4 red potatoes, chopped
- • 16 oz bag frozen baby carrots
- • 1 cup frozen pearl onion
- • salt and pepper to taste
Instructions
- Place chicken, carrots, potatoes, and onions in a lightly greased 9x13 baking dish
- Mix syrup, mustard, and sage together in a small bowl
- Pour syrup mixture over the chicken and veggies and mix well (and carefully) being sure to coat everything in the dish
- Bake at 375 degrees F for 30-40 minutes, or until chicken (and veggies) is cooked through
Nutrition Info and Tips
Calories: 261
Fat: 3g
Carbohydrates: 27g
Fiber: 3g
Protein: 25g
Sugars: 4g
WW Points Plus: 6
