Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil, divided
- 1 teaspoon apple cider vinegar
- 2 large sweet potatoes, peeled and cubed
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the Dijon mustard, maple syrup, 1 tablespoon of olive oil, and apple cider vinegar. Set aside.
- Place the cubed sweet potatoes on the baking sheet. Drizzle with the remaining olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast the sweet potatoes in the preheated oven for 20 minutes. Meanwhile, place the chicken breasts in a baking dish and pour the maple Dijon mixture over them, ensuring they are well coated.
- After 20 minutes, add the chicken to the oven alongside the sweet potatoes. Roast both for an additional 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Once done, remove from the oven and let the chicken rest for a few minutes before slicing.
- Serve the sliced chicken over the roasted sweet potatoes, garnished with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
