Don’t let the classic chicken and potatoes fool you—this sweet and savory dish is surprisingly flavorful. It’s also MIND Diet approved, so it’s low in sodium and sugar. Use your second oven rack to bake a side of veggies—any you have on-hand—or toss them in with the recipe below.
Ingredients (Serves 6)
1⁄4 cup pure maple syrup
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons mustard (check the nutrition facts for sodium and sugar content)
1⁄2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
6 medium Yukon gold potatoes, scrubbed and cut into eight wedges per potato
1 1⁄2 teaspoons all-purpose seasoning
Directions
- Pour maple syrup, vinegar, oil, mustard and pepper into a gallon-sized Zip-lock bag. Seal and shake.
- Add chicken to the marinade bag and refrigerate for two to three hours.
- Preheat oven to 400°F.
- Oil a baking sheet and set aside.
- Place potatoes in a large mixing bowl, add the all-purpose seasoning and toss to coat. Arrange the potatoes on the baking sheet, then cook on the middle rack for 15 minutes.
- Remove and add the chicken mix to the pan. Put it back in the oven for 20 to 30 minutes, or until the potatoes are tender and the chicken is cooked to 165°F. Serve and enjoy.
Nutrition Facts (per serving)
Calories per serving: 354; Fat: 7.9 g; Protein: 32.8 g; Sodium 302 mg; Fiber 2.5 g Carbs: 36.3 g; Sugar: 5.1 g. (Nutrition facts may vary according to which mustard you use.)
From The Everything Guide to the MIND Diet: Optimize Brain Health and Prevent Disease with Nutrient-dense Foods.
