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Honey Mustard Sheet Pan Chicken and Veggies

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Honey Mustard Sheet Pan Chicken and Veggies is a quick and delicious weeknight meal that combines juicy chicken breasts with colorful, roasted vegetables, all drizzled in a sweet and tangy honey mustard sauce. This one-pan wonder not only saves time on cleanup but also fills your home with mouthwatering aromas that will tantalize your taste buds. Perfect for busy nights or entertaining guests, this dish is as visually appealing as it is flavorful.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (about 1.5 lbs)
  • 3 cloves fresh garlic, minced
  • 1/3 cup pure honey
  • 1/4 cup Dijon mustard
  • 2 tbsp olive oil (plus more for veggies)
  • 2 cups seasonal vegetables (carrots, bell peppers, zucchini), chopped
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with nonstick spray or parchment paper.
  2. In a bowl, whisk together honey, Dijon mustard, olive oil, garlic, balsamic vinegar, salt, and pepper until smooth.
  3. Place chicken breasts on one side of the baking sheet; toss chopped veggies in olive oil with salt and pepper and arrange them on the other side.
  4. Generously spoon half of the honey mustard sauce over the chicken; reserve the rest for later.
  5. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender-crisp.
  6. Brush remaining sauce over chicken before serving.

Nutrition

Keywords: Feel free to substitute any seasonal vegetables you prefer. For extra flavor, consider adding herbs such as thyme or rosemary. Leftovers can be stored in an airtight container in the fridge for up to four days.

Find it online: https://rosykitchenette.com/irresistible-honey-mustard-sheet-pan-chicken-veggies-2/