Description
This Sheet Pan Honey Mustard Chicken & Vegetables is an easy and healthy 30-minute meal full of caramelized veggies and tender chicken!
Ingredients
Scale
- 24 oz. bite size assorted potatoes (yukon, red, and purple)
- 3 carrots, cut into 1“
- 2 cups diced butternut squash
- 1 red onion, cut into quarters
- 2 red peppers, cut into quarters
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1.5 lbs. skinless boneless chicken breast
- 3 tablespoons honey
- 2 tablespoons stone ground mustard
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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
