Maple Dijon Chicken and Vegetables

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  10 oz Carrots
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  8 oz Broccoli
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  1 Yellow Onion(110g)
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Maple syrup
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  3 Garlic(9g)
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  0.5 tsp Oregano, Dried
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  0.3 tsp Thyme, Dried
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  1 tbsp Vinegar, Balsamic
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  3 tbsp Parsley, Fresh

Instructions

1. 1Pat the chicken breasts dry with paper towels. Mince the garlic, chop the carrots into 1-inch pieces, cut the onion into wedges, and cut the broccoli into florets.
2. 2In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, minced garlic, dried oregano, dried thyme, balsamic vinegar, kosher salt, and ground black pepper until combined.
3. 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and cook 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F at the thickest point. Remove to a plate.
4. 4In the same skillet, add the carrots and onion and cook 4–5 minutes over medium-high heat, stirring occasionally, until slightly softened.
5. 5Add the broccoli florets and continue cooking 3–4 minutes over medium-high heat, stirring occasionally, until the broccoli is tender-crisp.
6. 6Return the chicken to the skillet, nestling it among the vegetables. Pour the maple-Dijon mixture over the chicken and vegetables, reduce heat to medium, and cook 6–8 minutes until the sauce coats the ingredients and the chicken reaches 165°F when measured at the thickest point.
7. 7Remove from heat and let rest 2–3 minutes. Divide the chicken, vegetables, and pan sauce evenly into 4 airtight containers while hot, spooning sauce over each portion.
8. 8Sprinkle fresh parsley over each container, seal, and refrigerate up to 4 days.