Honey Mustard Sheet Pan Chicken and Veggies

• 4 boneless, skinless chicken breasts
• 2 cups baby carrots
• 2 cups broccoli florets
• 2 cups halved red potatoes
• 1/4 cup olive oil
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together olive oil, honey, Dijon mustard, garlic powder, paprika, salt, and pepper.
3. 3 Place chicken and vegetables in a single layer on a large sheet pan.
4. 4 Drizzle the honey mustard mixture over the chicken and veggies, tossing to coat evenly.
5. 5 Roast in the preheated oven for 30 minutes, flipping halfway through, until chicken is cooked through and vegetables are tender.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute chicken thighs for breasts for a juicier result.

Substitutions

• Use honey substitute like maple syrup for a different flavor profile.

Pairings

• Pairs well with a crisp green salad or crusty bread.

Nutrition

Tips

• Use whatever veggies you have on hand for a custom mix.
• For crispier chicken, broil for 1-2 minutes at the end, watching closely to avoid burning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of quinoa or wild rice for a complete meal.

FAQ