Crispy Maple-Balsamic Chicken with Sweet Potato Noodles and Rainbow Veggie Medley
This unique chicken recipe features crispy maple-balsamic glazed chicken served over spiralized sweet potato noodles, accompanied by a colorful medley of sautéed rainbow vegetables. It's a delightful dish that combines sweet and savory flavors, making it appealing to both kids and adults. The presentation is vibrant and fun, perfect for family dinners!
Recipe Categories:
Begin by preheating your oven to 400°F (200°C). Next, spiralize 2 medium sweet potatoes into noodles and set them aside.
In a small bowl, whisk together 1/4 cup of balsamic vinegar, 1/4 cup of pure maple syrup, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper to create the glaze.
Take 4 boneless, skinless chicken thighs and season them with salt, pepper, and garlic powder on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs and sear them for 4-5 minutes on each side until golden brown.
Pour the maple-balsamic glaze over the chicken, ensuring they are well coated. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
While the chicken is baking, heat another tablespoon of olive oil in a separate pan over medium heat.
Add 1 cup of sliced bell peppers, 1 cup of sliced zucchini, and 1 cup of sliced carrots to the pan. Sauté the vegetables for about 5-7 minutes until they are tender but still vibrant.
Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing. To serve, place a nest of sweet potato noodles on each plate, top with the sliced chicken, and arrange the sautéed vegetables around it.
Drizzle any remaining glaze from the skillet over the top for added flavor. Garnish with fresh parsley if desired, and enjoy your colorful, family-friendly dinner!
Created with Yumara • Browse more recipes