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5 from 1 vote

Maple Balsamic Chicken and Sweet Potatoes Sheet Pan Meal

Prep Time20 mins
Cook Time25 mins
Marinating Time6 hrs
Total Time6 hrs 45 mins
Servings: 4


  • 1 1/2 lbs. boneless skinless tenders, pounded if more than 1/2 inch thick
  • 1 10.7 oz. package or about 5 cups spiralized sweet potatoes
  • 1 1/2 lbs. green beans, ends trimmed and cut in half or ~2 inch pieces
  • 1/2 cup cherry tomatoes
  • 1 1/2 Tbsp avocado oil
  • 1/2 tsp cinnamon


  • 1/4 cup pure maple syrup
  • 1/4 cup balsamic vinegar
  • 3 Tbsp dijon mustard
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp avocado oil
  • 2 Tbsp minced garlic
  • 1 tsp dried thyme or 1 Tbsp finely chopped thyme
  • 1 tsp dried rosemary or 1 Tbsp finely chopped rosemary
  • 1/2 tsp salt
  • 3/4 tsp ground black pepper


  • Mix all the marinade ingredients together and if chicken tenders are more than about 1/2 inch thick, use the flat end of a meat tenderizer to pound the chicken to about about 1/2 inch thickness.
  • Either place chicken in a gallon resealable bag with marinade OR place chicken in a glass baking dish and cover with marinade. I prefer the resealable bag for easy cleanup, but your call!
  • Let chicken marinade overnight or for at least 6 hours.
  • Preheat oven to 400°. Line a baking sheet with foil and coat with oil.
  • Toss spiralized sweet potatoes in 1/2 Tbsp avocado oil and place on center of the prepared baking sheet and sprinkle the cinnamon on top.
  • Place chicken on top of the sweet potatoes.
  • Toss cut green beans in 1 Tbsp avocado oil, dust with salt and pepper and spread out green beans in the space above and below the sweet potatoes and chicken.
  • Add in the cherry tomatoes on top of chicken. You can add a lot more if you enjoy roasted tomatoes!
  • Bake for about 22-25 minutes or until the chicken reads 160° when checked with a meat thermometer.
  • Serve immediately and enjoy!