Roasted Chicken with Maple Dijon and Sundried Tomato Glaze

I absolutely love when you throw something together and it just works.  This meal came together one evening this fall after returning home from the farmers market loaded down with freshly picked vegetables and fruit.  I knew I wanted to dive right in and have them for dinner that night.  With a couple chicken breasts sitting in the refrigerator I knew I had the perfect fall meal in the making.

I roasted the chicken in the oven along with some vegetables and paired it with a salad topped with freshly sliced pears.  It was one of my favorite meals I have made this fall.  While the chicken was tender and juicy and surely delicious on its own, the glaze is what really made it sing and it whips up in no time.  So please be sure not to skip it.

While I chose to use the glaze over chicken, I think it would also be really good over roasted pork tenderloin.  With Thanksgiving fast approaching it would be great over leftover turkey with a salad the next day for a light meal.  That's what I plan to do!  



Roasted Chicken with Maple Dijon and Sundried Tomato Glaze

serves: 2


  • 2 chicken breasts
  • salt
  • peppper
  • 1 tsp coconut oil


  • 4 tsp olive oil
  • 2 tsp dijon mustard
  • salt 
  • pepper
  • 2 Tbsp sundried tomatoes, julienne cut
  • 3 tsp maple syrup


  1. Preheat oven to 325 degrees fahrenheit.
  2. Heat an oven safe skillet on the stovetop over medium-high heat.  Brown both sides of chicken {about 30-45 seconds on each side}.
  3. Place in the oven for 15-20 minutes.  Remove and let rest for 5-10 minutes.
  4. In a small saucepan add olive oil, salt, pepper and dijon mustard over medium heat and whisk for 15-30 seconds, until heated through and mixed together.  Whisk in maple syrup and remove from heat, add sundried tomatoes.
  5. Slice chicken and drizzle with glaze.  Enjoy with roasted veggies or a side salad.