Sheet-Pan Maple-Soy Chicken with Roasted Sweet Potatoes & Snap Peas
This vibrant, gluten-free sheet-pan dinner features juicy chicken breasts glazed in a maple-soy sauce, paired with caramelized sweet potatoes and crisp snap peas. Perfect for busy weeknights, it delivers hearty flavor and balanced nutrition in just 45 minutes.
- 4 pieces boneless, skinless chicken breasts
- 3 cups sweet potatoes, peeled and cubed
- 2 cups sugar snap peas, trimmed
- 3 tbsp olive oil, divided
- 2 tbsp pure maple syrup
- 2 tbsp gluten-free tamari or soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp chopped scallions, for garnish
- 1 tbsp toasted sesame seeds, for garnish
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the sheet pan.
⏱️ 2 minutesRoast sweet potatoes for 15 minutes to start softening.
⏱️ 15 minutes 🌡️ 425°FWhile potatoes roast, in a small bowl whisk together maple syrup, tamari, garlic, and ginger. Pat chicken breasts dry and brush with 1 tablespoon olive oil, then half of the maple-soy sauce.
⏱️ 3 minutesRemove sheet pan from oven. Push sweet potatoes to one side; add chicken breasts and sprinkle snap peas on the remaining space. Drizzle snap peas with last tablespoon olive oil, toss gently.
⏱️ 2 minutesBrush chicken with remaining maple-soy sauce. Return sheet pan to oven and roast until chicken is cooked through and vegetables are tender (internal temp 165°F), about 20 minutes.
⏱️ 20 minutes 🌡️ 425°FLet chicken rest 5 minutes. Slice and serve with sweet potatoes and snap peas, garnished with scallions and sesame seeds.
⏱️ 5 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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