Sheet-Pan Maple-Balsamic Chicken with Roasted Carrots & Green Beans
Enjoy tender, juicy chicken breasts cooked in a slow-cooker with a sweet and tangy maple-balsamic glaze, paired with perfectly roasted carrots and green beans for a quick and healthy gluten-free dinner. This recipe is great for busy weeknights and delivers plenty of flavor in just 30 minutes.
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby carrots
- 2 cups fresh green beans, trimmed
- 3 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, garlic, dried thyme, salt, and black pepper.
⏱️ 2 minutesPlace chicken breasts in the slow-cooker and pour the maple-balsamic mixture over them, turning to coat evenly.
⏱️ 2 minutesAdd carrots and green beans around the chicken in the slow-cooker, tossing gently to coat with the sauce.
⏱️ 2 minutesCover and cook on HIGH for 25 minutes, until the chicken is cooked through and vegetables are tender.
⏱️ 25 minutes 🌡️ HIGHServe chicken and vegetables with the sauce spooned over the top.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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