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Sheet Pan Honey Mustard Chicken & Vegetables

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 5 1x
  • Category: gluten free, chicken, vegetables, healthy recipes, 30 minute meal, dinner ideas

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Ingredients

  • 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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Spread vegetables out on a baking sheet in a single layer.
  4. Place chicken breasts on top of vegetables.
  5. 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.
  6. Generously brush the sauce on the chicken breasts until none is left.
  7. Bake for 30 minutes.
  8. 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)
  9. Garnish with fresh thyme and serve.
  10. Note: depending on the thickness of the chicken, cooking times may vary