2 c Sliced carrots
3 1/2 c broccoli
1 large red onion
4 cloves garlic minced
1 c mushrooms
6 TBSP EVOO
4 TBSP Maple Syrup
2 TBSP Dijon mustard
2 TBSP Balsamic vinegar
1 tsp salt
1/2 tsp pepper
3/4 tsp dried oregano
1/2 tsp dried thyme
2 lb boneless skinless chicken breast pounded thin cut in cubes
Preheat Oven 425. Lightly coat a sheet pan.
In a bowl mix EVOO, mustard, syrup, garlic, oregano, salt, pepper, thyme, balsamic. Drizzle 3 TBSP of mixture (reserve the rest for later) on veggies, then toss to coat the veggies. Layer on sheet pan.
Place chicken on top of the veggies. Brush the remainder of mixture on the chicken and veggies.
Bake 25-35 minutes until chicken internal temperature is 165 degrees.
