gather your ingredients

pour broth over rice. Cover the sheet pan with foil and carefully place in the oven. Bake for 15 minutes.

Whisk all of the ingredients together for the sauce: Dijon, maple syrup, rice vinegar, salt, pepper and rosemary.

Toss all of the chopped veggies in a large bowl with 1-2 Tbsp. olive oil and a pinch of salt and pepper.

remove rice from oven and place the chicken on the rice and sprinkle the vegetables around the chicken.

cover with foil again and bake for ~20 minutes (or until the chicken reads 165°F on a meat thermometer and the vegetables are fork tender

spread reserved sauce on top of chicken, and enjoy!