Description
This is the kind of dinner that checks all the boxes: sweet, tangy, one-pan easy, and packed with vibrant veggies. With golden honey mustard chicken and caramelized roasted veggies, this sheet pan wonder is a no-fuss crowd-pleaser that’s as tasty as it is wholesome.
Ingredients
4 boneless, skinless chicken breasts or thighs
1 lb baby potatoes, halved
2 cups broccoli florets
1 red bell pepper, sliced
1/4 cup Dijon mustard
2 tbsp honey
2 tbsp olive oil
2 tsp garlic powder
Salt & pepper to taste
Optional: fresh thyme or parsley for garnish
Instructions
Prep the sauce: In a bowl, whisk together Dijon mustard, honey, olive oil, garlic powder, salt, and pepper.
Toss & coat: Place chicken and veggies on a lined sheet pan. Drizzle with the honey mustard sauce and toss to coat evenly.
Roast it all: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway, until chicken is cooked through and veggies are tender with crispy edges.
Serve & enjoy: Garnish with fresh herbs and serve right from the pan for the easiest cleanup ever.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 430
- Carbohydrates: 28g
- Protein: 32g