Maple-Dijon Chicken with Mashed Potatoes & Soft Carrots

By Vic

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Prep Time

15 min

Cook Time

30 min

Servings

2 servings

Difficulty

Easy

12 oz boneless skinless chicken breast 12 oz potatoes, peeled and cut into chunks 1 1/2 cups baby carrots 1 tbsp maple syrup 2 tsp Dijon mustard 1 tsp olive oil 1 tbsp butter 2 to 4 tbsp unsweetened almond milk 1/4 tsp dried parsley 1/4 tsp garlic powder, optional if tolerated Salt, to taste

1. Place the peeled potatoes in a saucepan, cover with water, and simmer until very soft, about 15 to 18 minutes. 2. In a separate small saucepan, simmer the baby carrots until very soft, about 12 to 15 minutes. Drain and keep warm. 3. Whisk together the maple syrup and Dijon mustard. 4. Season the chicken lightly with salt, parsley, and optional garlic powder. 5. Heat the olive oil in a skillet over medium heat. Cook the chicken until nearly done, about 4 to 5 minutes per side depending on thickness. 6. Reduce the heat to low. Spoon the maple-Dijon mixture over the chicken and cook for another 1 to 2 minutes, turning once, until glazed and the chicken reaches 165°F internally. 7. Drain the potatoes thoroughly. Mash with butter and enough almond milk to make them very smooth. Season lightly with salt. 8. Serve the glazed chicken with the mashed potatoes and soft carrots.