Name: Caramelized Maple-Pecan Chicken with Roasted Grapes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 1/2 cup pecans, finely chopped; 2 tbsp olive oil, divided; 2 tbsp pure maple syrup; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 cup seedless red grapes, halved; 1 tbsp apple cider vinegar; 1/2 tsp fresh thyme leaves (plus extra for garnish); 1/4 cup low-fat Greek yogurt (for serving); Zest of 1 orange (for garnish)

Caramelized Maple-Pecan Chicken with Roasted Grapes

CookwithNewsletter

This dish flips the script on high-protein dinners by drawing inspiration from dessert-making techniques: Greek yogurt replaces cream for richness, pecans deliver caramelized crunch, and grapes roast to jammy, sweet perfection. Maple syrup helps the nuts cling and caramelize, creating golden edges reminiscent of a sticky cake topping. A pan sauce of roasted grapes and apple cider vinegar brings a tangy-sweet pop, while a final flourish of orange zest and creamy yogurt makes every bite feel both indulgent and energizing. It's a midweek meal that rewards you now and fuels you for tomorrow.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a quarter sheet pan with parchment paper.
Pat chicken breasts dry and season all over with smoked paprika, salt, and pepper.
In a shallow bowl, combine chopped pecans and 1 tbsp olive oil. Brush one side of each chicken breast with maple syrup, then press the syrup-coated side into the pecan mixture to adhere a caramelizing crust.
Arrange chicken, pecan side up, on prepared sheet pan. Scatter halved grapes around the chicken. Drizzle everything with remaining 1 tbsp olive oil and sprinkle grapes with thyme leaves.
Roast for 18-22 minutes, until chicken is cooked through (internal temp 165°F) and pecans are deeply golden and fragrant. Halfway through, baste grapes with pan juices for extra flavor.
Remove pan from oven. Transfer chicken to plates. Toss roasted grapes with apple cider vinegar while still warm to create a quick sweet-tart pan sauce.
Serve chicken topped with spoonfuls of roasted grapes and any pan juices. Add a dollop of Greek yogurt to each plate, scatter orange zest and extra thyme on top for brightness.
Enjoy immediately, savoring the crispy, caramelized pecan crust, juicy chicken, and jammy roasted grapes.