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This Sheet Pan Honey Mustard Chicken & Vegetables is an easy and healthy 30-minute meal full of caramelized veggies and tender chicken!
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Ingredients
- 24 oz. bite size assorted potatoes (yukon, red, and purple)
- 3carrots, cut into1“
- 2 cupsdiced butternut squash
- 1red onion, cut into quarters
- 2red peppers, cut into quarters
- 2汤匙olive oil
- 1 teaspoonsalt
- 1/2 teaspoonground pepper
- 1.5lbs. skinless boneless chicken breast
- 3汤匙honey
- 2汤匙stone ground mustard
- 2汤匙olive oil
- 1 tablespoondijon mustard
- 1 tablespoonbalsamic vinegar
- 1 teaspoonfresh thyme
- 1/2 teaspoongarlic powder
- 1/4 teaspoonsalt
- 1/4 teaspoonpepper
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, add potatoes, carrots, butternut squash, red onion, red pepper, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands gently toss to coat everything with.
- Spread vegetables out on a baking sheet in a single layer.
- Place chicken breasts on top of vegetables.
- In a small bowl, add honey, stone ground mustard, olive oil, dijon mustard, balsamic vinegar, fresh thyme, garlic powder, salt, and pepper. Using a whisk, stir everything together to form a sauce.
- Generously brush the sauce on the chicken breasts until none is left.
- Bake for 30 minutes.
- Turn the oven to broiler on HIGH and broil the chicken to give it a nice browning on top for 3-5 minutes. (chicken should have an internal temperature of 165 degrees in order to serve)
- Garnish with fresh thyme and serve.
- Note: depending on the thickness of the chicken, cooking times may vary
Keywords:sheet pan chicken, easy chicken dinner, honey mustard chicken
