Honey Mustard Sheet Pan Chicken and Veggies
Honey Mustard Sheet Pan Chicken and Veggies is a vibrant, one-pan meal that combines tender chicken glazed in a sweet and tangy honey mustard sauce with colorful roasted vegetables. This dish not only delights the palate but also makes cooking and cleanup a breeze, making it perfect for busy weeknights or special occasions. Enjoy the aromatic flavors and inviting presentation that will have your family and friends coming back for seconds!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp extra virgin olive oil
- 2 cups mixed fresh vegetables (carrots, bell peppers, broccoli)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix honey, Dijon mustard, olive oil, garlic powder, salt, and pepper. Toss in chicken breasts until fully coated.
- Chop vegetables into bite-sized pieces and toss with olive oil, salt, and pepper.
- Arrange chicken in the center of the baking sheet and scatter vegetables around it.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken breast with veggies (250g)
- Calories: 320
- Sugar: 23g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Feel free to swap vegetables based on your preference or what's in season. For added heat, consider using spicy mustard or red pepper flakes.