Mustard Fig Sheet Pan Chicken Breast and Vegetables

• 分量: Servings 4 people
• 調理時間: 10 minutes
• 総時間: 35 minutes

材料

Mustard Fig Marinade

2/3 cup olive oil

1 cup Orchard Choice Mission Dried Figlets or Sun-Maid Mission Dried Figs stems removed

6 tablespoons whole grain mustard

2 teaspoons ground black pepper

2 teaspoons garlic powder

1 teaspoon table salt

Sheet Pan Chicken + Vegetables

2 pounds chicken breasts pounded until 1/4-inch thin

1 pound broccoli florets

1 pound fingerling potatoes halved

1/4 cup olive oil

1 teaspoon table salt

2 teaspoons ground black pepper

手順

Make marinade: In a blender or food processor, pulse olive oil and figs until paste-like. Add in mustard and spices. Pulse to combine.

Add chicken to a freezer-sized zipseal bag or place in a bowl and cover with marinade. Marinate chicken in the refrigerator for a minimum of 10 minutes. (The longer you marinate the better. Overnight is best.)

Preheat the oven to 400F.

Toss potatoes and broccoli with olive oil, salt and pepper. Lay them on the baking sheet.

Remove chicken from marinade and place on baking sheet.

Bake for 20-25 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.

You can substitute olive oil with avocado oil or melted, refined coconut oil.

You can substitute broccoli with Brussels sprouts or cauliflower florets.

メモ

The longer you can marinate the better, overnight is best!

Pounding your chicken until it is thinner will help it to be more tender.

If you don’t have fingerling potatoes you can cut up russet potatoes in ½ inch square cubes.