Description
Indulge in the delightful flavors of Sheet Pan Honey Mustard Chicken and Veggies, a perfect weeknight meal that combines juicy chicken breasts with vibrant seasonal vegetables, all coated in a sweet-tangy honey mustard glaze. This one-pan wonder not only satisfies your taste buds but also makes cleanup a breeze!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 cups mixed fresh vegetables (bell peppers, broccoli, carrots)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a bowl, whisk together honey, Dijon mustard, olive oil, lemon juice, salt, pepper, and thyme until smooth.
- Place chicken breasts on the baking sheet and pour half of the marinade over them. Coat well.
- Chop vegetables into bite-sized pieces and arrange around the chicken on the baking sheet. Drizzle with remaining marinade.
- Roast in the oven for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
- Let rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with veggies (250g)
- Calories: 330
- Sugar: 12g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg