Cooking Instructions

• Preheat your oven to 425°F (220°C).
• In a small bowl, mix together the Dijon mustard, maple syrup, and olive oil.
• Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Let it marinate for at least 15 minutes.
• While the chicken is marinating, prepare the sweet potatoes, bell pepper, zucchini, and red onion. Place them on a baking sheet.
• Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat.
• Spread the veggies out on the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
• While the vegetables are roasting, heat a skillet over medium heat. Remove the chicken from the marinade and place it in the skillet. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
• Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
• In serving bowls, layer the roasted sweet potatoes, veggies, and sliced chicken.
• Sprinkle fresh parsley on top for an added touch of flavor and color.