Cinnamon Chicken with Maple Mustard Roast Veggies

A gorgeous cinnamon marinade on the chicken is complimented perfectly by a mix of mustard and maple coating on the roasted vegetables.

It tastes like Autumn but is delicious any time of the year!

Hint: Swap out the vegetables with ones you like or have on hand.

Prep time: 10 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

Marinade

1 teaspoon of avocado or extra virgin olive oil

1/2 teaspoon of finely chopped fresh basil

1/8 teaspoon of ground cinnamon

1 pinch of Himalayan or sea salt

Ingredients

1 free range chicken thigh

50 grams of sweet potato, cubed

40 grams of carrot, diced large

60 grams of kent pumpkin, cubed (skin on)

3 small brussel sprouts, halved (35g)

1/2 teaspoon of macadamia or extra virgin olive oil

1/2 teaspoon of pure maple syrup

1/4 teaspoon of seeded or brown mustard

Himalayan or sea salt & cracked black pepper to taste

Method

Trim excess fat from chicken thigh and place in a lock seal bag or bowl. Combine the marinade ingredients and add to the chicken. Set aside to marinate for 10 to 15 minutes while you prepare the vegetables.

Heat your oven to 200°C - 400°F – Gas Mark 6. Place the cut vegetables into a lined baking tray.

Mix the remaining ingredients in a small bowl and pour over the vegetables, toss to coat evenly. Place the chicken thigh on top of the vegetables and place in the oven.

Bake for 20-25 minutes or until chicken is cooked through and vegetables are tender.

Serve and enjoy!

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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