Maple Dijon Chicken and Vegetables

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  Chicken Breast, Boneless Skinless(907g)

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

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  Carrots(284g)
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  Broccoli(227g)
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  Yellow Onion
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  Olive oil(45g)

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

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  Maple syrup(30g)
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  Mustard, Dijon(15g)

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

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  Garlic(180g)
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  1/2 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Oregano, Dried(3g)
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  Thyme, Dried(1g)
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  Vinegar, Balsamic(15g)
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  Parsley, Fresh(45g)

Instructions

1. 1Pat the chicken breasts dry with paper towels. Mince the garlic and chop the carrots into 1-inch pieces, onion into wedges, and broccoli into florets.
2. 2In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, minced garlic, dried oregano, dried thyme, and balsamic vinegar until combined.
3. 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place the chicken breasts in the pan and cook 4–5 minutes per side until golden brown. Remove to a plate and set aside.
4. 4In the same skillet, add the carrots and onion, stirring occasionally over medium-high heat for 4–5 minutes until slightly softened. Add the broccoli florets and continue cooking for 3–4 minutes, stirring occasionally.
5. 5Return the chicken breasts to the skillet, nestling them among the vegetables. Pour the maple-Dijon mixture over the chicken and vegetables, then reduce heat to medium and cook 6–8 minutes until the chicken reaches an internal temperature of 165°F when measured at the thickest point with a meat thermometer.
6. 6Remove from heat and let rest for 2–3 minutes. Divide the chicken and vegetables evenly into 4 airtight containers while hot, spooning any pan sauce over each portion.
7. 7Sprinkle fresh parsley over each container before sealing. Refrigerate for up to 4 days.