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Maple-Pecan Crusted Chicken
with roasted green beans and sweet potatoes

Active: 45 Total: 45

A sweet and savory marinade and topping of pecans give this baked chicken a paleo-friendly crust. Serve the chicken with roasted vegetables tossed in a light vinaigrette.



Maple-Pecan Crusted Chicken:
  • Garlic - 4 cloves , crushed
  • Honey - 1 tsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Oil, cooking - 2 Tbsp
  • Chicken breasts, boneless and skinless - 1 1/2 lbs
  • Pecan halves - 3/4 cup
  • Foil - for lining pan
  • Butter - 4 Tbsp
  • Maple syrup - 1 1/2 Tbsp
Roasted Green Beans and Sweet Potatoes:
  • Sweet potatoes - 1 lb , cubed
  • Green beans - 1 lb , trimmed
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 2 Tbsp + 1 Tbsp


  1. Marinate chicken - (If prepping right before cooking, get oven heating first.) Crush garlic and combine with honey, aminos, and cooking oil. Pour over chicken breasts and tenderize with a fork to help marinade seep in. Marinate for at least 20 minutes and up to a day. (Can be done up to 1 day ahead)

  2. Sweet potatoes / Green beans - Prep as directed. (You can peel the potatoes or leave the peels on.) Store separately. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together vinegar and mustard. Add first portion of olive oil while whisking. (Can be done up to 5 days ahead)

  4. Pecans - Place into a food processor and pulse until finely chopped. (Can be done up to 5 days ahead)

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  1. Heat oven to 425F / 218C. 

  2. Toss green beans and sweet potatoes with second portion of olive oil and some salt and pepper. Spread out on a sheet pan. Transfer to oven and roast, stirring halfway through cooking, until vegetables are tender, 25 to 30 minutes.

  3. Line a second sheet pan with foil. Brush lightly with some oil. Spread chicken breasts out on pan.

  4. Melt butter and combine with crushed pecans and maple syrup. Spread pecan mixture over chicken breasts. Bake chicken for 12 to 14 minutes, until chicken is cooked through (reaches an internal temperature of 160F / 71C). Sweet potatoes should be done about the same time.

  5. When green beans and sweet potatoes are done, toss with vinaigrette. Season with some salt and pepper.

  6. Serve chicken with green beans and sweet potatoes on the side. Enjoy!



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