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Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables

Crispy Sheet Pan Maple Pecan Crusted Chicken & Vegetables Magic

Enjoy a delicious Sheet Pan Maple Pecan Crusted Chicken & Roasted Vegetables, a warm embrace of autumn flavors and a perfect one-pan meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: All Recipes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Coating
  • 1 cup Pecans or walnuts for a different flavor
  • 1 cup Panko Bread Crumbs or gluten-free breadcrumbs
  • 2 tablespoons Fresh Sage or dried sage if fresh is unavailable
  • 1/2 teaspoon Cayenne Pepper optional for milder taste
  • 1 teaspoon Salt kosher or sea salt recommended
  • 2 tablespoons Dijon Mustard or yellow mustard
  • 1/4 cup Maple Syrup or honey as an alternative
For the Roasted Vegetables
  • 2 cups Butternut Squash or sweet potatoes
  • 2 cups Brussels Sprouts or broccoli florets
  • 2 tablespoons Balsamic Vinegar or red wine vinegar

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • meat thermometer

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). This helps create a perfectly crispy crust on your chicken and vegetables.
  2. Prepare a baking sheet by spraying it generously with PAM Spray Pump Cooking Spray to ensure a non-stick surface.
  3. Combine pecans, panko bread crumbs, sage, cayenne pepper, and salt in a bowl to create a crunchy coating mixture.
  4. Whisk together Dijon mustard, maple syrup, and balsamic vinegar in a separate bowl to make a flavorful dredging mixture for the chicken.
  5. Dredge the chicken breasts in the mustard mixture, coating them fully before pressing them into the pecan breadcrumb mixture.
  6. Chop butternut squash and Brussels sprouts into even pieces, then toss them with any remaining maple syrup and PAM spray.
  7. Spread the veggies alongside the chicken on the baking sheet for even roasting.
  8. Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 900IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Serve with a light salad or grain like quinoa for a full meal experience.

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