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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.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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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Make

  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!

Nutrition Facts

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Reviews

Ratings

Original (91)
Gluten-free (8)
Paleo (21)
Vegetarian (4)

47 reviews

It was good but I agree with another poster that it was made lots better with sriracha. Also, we made it with buttermilk syrup (to try to use up the carton we'd bought) and that was super good. Just google a recipe - just takes buttermilk, butter, baking soda, vanilla, and sugar. Super easy and a great addition to this VERY hearty meal.

By: Victoria
Posted: Sep 23, 2017
Diet: Original
0 Helpful

I made it for company and it came out great.

By: Charles
Posted: Feb 05, 2017
Diet: Original
0 Helpful

The chicken has become a go to for my family. The kids love it. Super easy and fast.

By: Maya
Posted: Jan 21, 2017
Diet: Gluten-free
0 Helpful

Kids ate up the waffles on their own :). My husband and I added sriracha and that really made it so much better :).

By: Jacob
Posted: Jan 09, 2017
Diet: Original
0 Helpful

Used my own waffle receipt and added garlic powder and paprika to batter. Chicken was yummy. I would like a "skinny" or easy gravy receipt to go along next time.

By: Jennifer
Posted: Dec 30, 2016
Diet: Original
0 Helpful

So so.

By: Lisa
Posted: Dec 27, 2016
Diet: Gluten-free
0 Helpful