Maple Chipotle Chicken & Veggie Bake

• 1 ½ pounds chicken thighs
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, chopped
• 3 cloves garlic, minced
• ¼ cup maple syrup
• 2 tablespoons chipotle sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon chili powder
• 2 cups baby spinach leaves
• ½ cup crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken thighs with olive oil, smoked paprika, salt, pepper, and chili powder.
3. 3 Spread seasoned chicken in a single layer in a baking dish.
4. 4 Arrange diced bell peppers, zucchini, and red onion around the chicken.
5. 5 In a small bowl, whisk together maple syrup and chipotle sauce. Drizzle over the chicken and veggies.
6. 6 Scatter minced garlic over the top.
7. 7 Bake for 40 minutes, until chicken is cooked through.
8. 8 Remove from oven, sprinkle with spinach and feta cheese, and return to oven for 5 more minutes.
9. 9 Let rest for 5 minutes before serving.

Equipment

• Baking dish
• Whisk

Variations

• For a vegetarian option, replace chicken with cubed tofu or chickpeas.

Substitutions

• If you can't find chipotle sauce, use 1 teaspoon of chipotle chili powder mixed with a bit of adobo sauce.

Pairings

• Serve with cornbread or a zesty lime coleslaw.

Nutrition

Tips

• For a spicier kick, add extra chipotle sauce or diced jalapeños.
• This dish can be made ahead and reheated before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Pairs well with a side of jasmine rice or a fresh green salad.

FAQ