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Maple-Pecan Crusted Chicken
with mixed green salad and roasted sweet potatoes

Active: 30 Total: 40

Plain ol' chicken breasts are given the royal crunchy treatment with maple syrup and pecans. Pair with some roasted sweet potatoes and a simple green salad for a complete, balanced meal.



Maple & Pecan Crusted Chicken Breasts:
  • Chicken breasts, skinless & boneless - 2
  • Garlic - 2 cloves , crushed
  • Stevia - 1/4 tsp
  • Bragg's / coconut aminos - 1 1/2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
  • Pecans - 1/2 cup , crushed
  • Butter - 2 Tbsp ((sub cooking oil))
  • Maple syrup - 1 1/2 Tbsp
Roasted Sweet Potatoes:
  • Sweet potatoes - 1 lb , sliced into wedges or fries
  • Oil, cooking - 1 Tbsp
  • Paprika - 1/2 tsp
  • Salt - 1/4 tsp
Mixed Greens Salad with Sherry Vinaigrette:
  • Paprika - 1/4 tsp
  • Vinegar, sherry - 1 1/2 Tbsp
  • Mustard, dijon - 2 tsp
  • Oil, cooking - 2 Tbsp
  • Salad greens, any type - 4 oz


  1. Marinate chicken - (If prepping day-of, warm up oven in Make Step #1 before returning to prep.) Crush garlic and combine with Stevia, aminos and oil. Pour over chicken breasts and tenderize with a fork to help marinade seep in. (Can be done up to 1 day ahead)

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

  3. Make vinaigrette - Whisk together paprika, sherry vinegar, Dijon and oil. (Can be done up to 5 days ahead)

  4. Sweet potatoes - Slice into wedges or fries. (Can be done up to 3 days ahead)

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  1. Heat oven to 375F / 191C.

  2. Line a sheet pan with foil. Brush lightly with some oil (not listed). Transfer chicken breasts to sheet pan (try to arrange so chicken and sweet potatoes can be cooked on the same pan). Melt butter and combine with crushed pecans and maple syrup. Spread pecan mixture over chicken breasts. Toss sweet potatoes with oil, paprika and salt and spread out onto same sheet pan as chicken (if there’s room, otherwise use a separate sheet pan). Bake chicken for 20 to 30 minutes, until chicken is cooked through at 160F / 71C. Sweet potatoes should be done within the same time but shake pan midway through.

  3. When chicken and sweet potatoes are done, toss greens with vinaigrette. Enjoy!



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