An easy dinner the whole family can enjoy! This Maple-Mustard sauce is gluten-free, vegan, and low-FODMAP, and there is only one sheet pan to clean.
Once in a while, I get into a cooking rut. Preparing meals that suit the tastes of my family while catering to my food intolerances can be a challenge, and lead to lots of pots and pans to clean. I love making sheet pan dinners that we all can enjoy that are full of flavor and low-FODMAP as well. Sheet pan meals start with all ingredients – in this case, chicken, vegetables and Maple-Mustard sauce – on a sheet pan and everything is marinated in or drizzled with a sauce. This Maple-Mustard sauce is versatile in that not only can it be used as a marinade, but also as a salad dressing, a dip, and a topping on baked potatoes – it’s that delicious!
Chicken and Veggies with Maple-Mustard Sauce
A sheet pan recipe with Maple-Mustard sauce that is low-FODMAP, gluten-free, and vegan!
- 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
Heat the oven to 400 degrees.
Combine the mustards and the maple syrup in a bowl and whisk together.
Place chicken in a shallow pan or ziplock bag and add half the Maple-Mustard sauce to coat the chicken. Set aside.
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.
Remove the chicken from marinating and add it to the pan in a single layer. Discard the marinade.
Bake for 25 minutes or until the internal temperature of the chicken reaches 165 degrees with a meat thermometer.
This sheet pan meal can be served alongside rice, quinoa, or potatoes, and the chicken and veggies can be added to a sandwich or a salad as leftovers. You can also use your favorite veggies, including broccoli, bok choy, or butternut squash. So versatile and delicious!
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