Chicken-Sweet Potato-Broccoli Sheet-Pan Dinner
Updated Jan 31, 2019
This one-pan dinner is packed with some of fall’s best flavors! Maple syrup, Dijon mustard, butter and thyme combine to make a delicious marinade for chicken that gets roasted alongside sweet potatoes and broccoli. It’s so good, it’ll get even the pickiest eaters to happily eat their veggies.
Chicken-Sweet Potato-Broccoli Sheet-Pan Dinner
- Prep Time 20 min
- Total 60 min
- Ingredients 9
- Servings 4
Ingredients
- 1/3 cup real maple syrup
- 1/4 cup butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless skinless chicken breasts (1 3/4 lb)
- 3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
- 4 cups fresh broccoli florets (about 1/2 lb)
Instructions
-
Step1Heat oven to 425°F. Spray 18x13x1-inch pan with cooking spray.
-
Step2In medium bowl, beat maple syrup, 2 tablespoons of the melted butter, the mustard, thyme, 1/2 teaspoon of the salt and the pepper with whisk until blended. Add chicken, and toss to coat; cover and refrigerate.
-
Step3In another medium bowl, mix remaining 2 tablespoons melted butter and 1/2 teaspoon salt until blended. Add sweet potatoes; toss. Pour potato mixture into pan. Roast 15 minutes. Stir potatoes.
-
Step4Remove chicken from refrigerator; uncover. Add chicken and any remaining mixture to pan with potatoes. Add broccoli. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are tender.
Nutrition
490
Calories
17g
Total Fat
41g
Protein
43g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 160
- Total Fat
- 17g
- 27%
- Saturated Fat
- 9g
- 44%
- Trans Fat
- 1/2g
- Cholesterol
- 135mg
- 44%
- Sodium
- 940mg
- 39%
- Potassium
- 920mg
- 26%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 21g
- Protein
- 41g
% Daily Value*:
- Vitamin A
- 290%
- 290%
- Vitamin C
- 60%
- 60%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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