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Sheet Pan Maple Dijon Chicken with Bacon

One pan and 30 minutes is all you need to make this deliciously flavored Sheet Pan Maple Dijon Chicken with Bacon! Veggie loaded and loved by all.

Course Main Course
Cuisine American
Diet GlutenFreeDiet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Amy Rains


For the marinade:

  • 1/3 cup avocado or olive oil
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tbsp red or white wine vinegar
  • Juice of 1/2 lemon
  • 1 clove garlic crushed
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the sheet pan dinner:

  • 1 - 1.5 lbs chicken breast chopped into 1 inch chunks
  • 12 oz sliced asparagus spears about 2 inches in length
  • 1 cup diced yellow squash or zucchini
  • 1 red bell pepper
  • 4 slices of bacon chopped into small pieces
  • 2 tbsp chopped fresh thyme for garnish optional
  • Salt and pepper to taste


  1. Begin by whisking together marinade ingredients. In a multi-use air tight container, add chicken and vegetables with marinade. Let sit for about 30 mins, up to 8 hours.
  2. Preheat oven to 375. Line a roasting pan or cookie sheet with cooking spray. Spread out chicken and veggie mixture. Top with bacon.
  3. Bake for 15 minutes, then bump up temperature to 425. This will help to get the bacon a bit crispier and allow for the dish to become nice and toasty. Cook for an additional 10 minutes, or until dish is golden brown. Just a note that the dish will have lots of liquid from both the marinade, and chicken/veggie mixture.

  4. Serve immediately with greens or over rice, or cauliflower rice.