Name: Caramelized Maple-Soy Chicken with Roasted Sweet Potatoes & Crunchy Pistachios
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp soy sauce (or tamari for gluten-free); 1 1/2 tbsp pure maple syrup; 1 tbsp Dijon mustard; 1 tbsp rice vinegar; 1 tbsp olive oil (plus more for roasting); 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp salt; 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 1/2 small red onion, sliced; 1/3 cup shelled roasted pistachios, roughly chopped; 2 cups baby spinach or arugula (to serve); Zest of 1 orange (for garnish)

Caramelized Maple-Soy Chicken with Roasted Sweet Potatoes & Crunchy Pistachios

CookwithNewsletter

This dinner flips the script on high-protein meals with dessert-inspired caramelization and a punch of savory-sweet flavor. Chicken breasts are lacquered with a maple-soy glaze, roasted until the edges caramelize and the glaze bubbles like the top of a crème brûlée. Sweet potatoes take on crispy, almost candy-like corners next to the juicy chicken, while crunchy pistachios and bright orange zest lift each bite into pure midweek celebration territory. Each forkful gives you lean protein, energizing carbs, and just enough richness to make you look forward to leftovers for lunch.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
In a large bowl, toss sweet potatoes and red onion with 1 tbsp olive oil, a pinch of salt, and smoked paprika. Spread on half the sheet pan.
In a small bowl, whisk together soy sauce, maple syrup, Dijon, rice vinegar, garlic powder, and black pepper.
Pat chicken breasts dry. Place on the other half of the sheet pan. Brush each breast generously with the maple-soy glaze, reserving some for later.
Roast for 10 minutes. Remove pan, brush more glaze on chicken, toss sweet potatoes, and return to oven for another 8-10 minutes until chicken reaches 165°F and sweet potatoes are caramelized at the edges.
Turn oven to broil. Broil chicken and sweet potatoes for 1-2 minutes until the glaze is bubbling and caramelized (watch closely!).
Let chicken rest 3 minutes, then slice thickly.
To serve: Divide spinach/arugula between plates. Top with sweet potatoes, onions, and chicken slices. Sprinkle pistachios and orange zest over everything. Drizzle any remaining pan juices or glaze on top if desired.