It requires minimal prep time and cleanup and is the ultimate comfort food. It’s ideal for meal prepping and makes a great lunch for the next day.
Chicken thighs: I like to use boneless, skinless for ease, but use your favorite chicken thighs. For the sauce: you’ll need pure maple syrup, Dijon mustard, chicken broth, garlic, and butter. Panko toasties: I love adding toasted panko breadcrumbs to recipes, like my pumpkin mac and cheese and this baked spinach artichoke dip. It’s the perfect textural contrast and so delicious. Veggies: I like using baby red potatoes and brussels sprouts, but most any combination of veggies will work well, as long as they’re not overly watery veggies like tomatoes. Try sweet potatoes or carrots (small dice), broccoli, onions, asparagus, or any combination of those ingredients.
