Sheet Pan Maui Glaze Chicken with Roasted Vegetables

Some days
you get lucky.  You peek at what you have in the refrigerator and find a way to get creative. Dinner just appears.  That happened to me two weeks ago. I found a random mix of vegetables that needed using up, two chicken breasts in the freezer I could thaw quickly and a bottle of The Original Maui Glaze to tie it all together. Wow, wish all days were this easy. 

All I had to do to pull it together was quickly thaw the chicken breasts, butterfly them open, and cover them with Maui glaze to marinade.  Then cut up the veggies you are using, drizzle with olive oil (I used Basil flavored) and spread on a prepared sheet pan.  After the chicken has had time to soak up the flavor of the Maui marinade, just lay them on top of the veggies and pop in a pre-heated oven.

Portions can be decided as you go. I made a ton of vegetables as I was serving this without a side of carbs this time.  If you want it to be more like a traditional meal, include some new potatoes cut in half in your mix of veggies. Or you could serve with cooked rice, pasta, quinoa, or couscous on the side (make it separately however you best like it). Dinner rolls, focaccia or other bread would also go well with this. 


That's it. And easy meal that can easily be adjusted for any number of people with only one pan to clean, unless you make side dishes.  Enjoy!  And let me know if you make it. 

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Sheet Pan Maui Chicken Breast and Roasted Vegetables
For 2 servings (easy to change)

Ingredients - 

2                    Chicken Breasts
1                    Bottle of The Original Maui Glaze (only use what you need)
1                    Large bunch Asparagus (or 2 smaller ones)
1                    Small basket of mixed color heirloom cherry tomatoes
1/2                 Lg  Sweet onion (or one smaller one)
1-2 C             Baby Carrots
(Note - you can change up the vegetables to use what you have. If you want carbs included - add new potatoes cut in half to the veggie mix.)
Good quality Basil Olive Oil (or your favorite)
Salt and pepper

Instructions - 

Preheat over to 375 degrees. Line a sheet pan with aluminum foil and spray with Pam or brush with olive oil to prevent sticking. 

Butterfly the chicken breast and place in a large Ziploc bag with a good amount of the glaze. Press out the air and seal. Squish the breasts and glaze around until all parts of the meat are coated.  Allow to marinate in for at least 60 minutes or longer.  

While the chicken is marinating, wash and dry the vegetables.  Remove the tough ends of the asparagus stalks and cross-cut into 1 inch pieces.  Cut the baby carrots in half lengthwise.  Peel the onion and cross cut, then cut vertically in wedges.  Place asparagus, carrots, onion and cherry tomatoes (left whole) on the sheet pan. Drizzle with Basil olive oil and toss until fully combine. Spread out in a flat layer. 

Take the marinated chicken breasts out of the bag gently, one at a time, leaving as much sauce clinging to them as possible. Place  on top of the vegetables and put the sheet pan in the oven. Bake until chicken is fully cooked.  (Note - butterflying the chicken breasts helps them cook in a time similar to the veggies.) A rough estimate of cooking time would be 40 minutes but check regularly and use a meat thermometer if you are not sure the chicken is done.

Place half of the veggies  and one chicken breast on each plate - either with the chicken on top of the veggies or on the side like in my photo above. Serve alone or with your fav carbs on the side.