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sheet pan chicken and veggies with maple-mustard sauce

Chicken and Veggies with Maple-Mustard Sauce

A sheet pan recipe with Maple-Mustard sauce that is low-FODMAP, gluten-free, and vegan!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 6 chicken breasts
  • 1 zucchini squash sliced
  • 1 summer squash sliced
  • 1 handful of baby carrots sliced lengthwise

Maple-Mustard sauce ingredients

  • 1/4 cup spicy brown mustard
  • 1/4 cup dijon mustard
  • 1/2 cup maple syrup
  • 2 Tbsp olive oil

Instructions

  1. Heat the oven to 400 degrees.
  2. Combine the mustards and the maple syrup in a bowl and whisk together.
  3. Place chicken in a shallow pan or ziplock bag and add half the Maple-Mustard sauce to coat the chicken.  Set aside.
  4. Drizzle sheet pan with the olive oil and place the vegetable in a single layer on the pan, leaving room for the chicken.  Drizzle the remaining sauce over the vegetables.
  5. Remove the chicken from marinating and add it to the pan in a single layer. Discard the marinade.
  6. Bake for 25 minutes or until the internal temperature of the chicken reaches 165 degrees with a meat thermometer.