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Sheet Pan Honey Mustard Chicken & Vegetables
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Brief Description
A meal that’s healthy, easy, absolutely delicious, only 30 minutes and such an easy clean up!
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
https://www.joyfulhealthyeats.com/sheet-pan-honey-mustard-chicken-vegetables/
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Tags:
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Notes:
Depending on the thickness of the chicken, cooking times may vary
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Posted By: MarySue
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Posted On: May 09, 2020
Number of Servings:
Ingredients:
- 24 ounces - bite size assorted potatoes (yukon, red, and purple)
- 3 - carrots cut into 1"
- 2 cups - butternut squash diced
- 1 - red or purple onion cut into quarters
- 2 - red peppers cut into quarters
- 2 tablespoons - olive oil
- 1 teaspoons - salt
- 1/2 teaspoons - ground pepper
- 1 1/2 pounds - skinless boneless chicken breast
- 3 tablespoons - honey
- 2 tablespoons - stone ground mustard
- 2 tablespoons - olive oil
- 1 tablespoons - dijon mustard
- 1 tablespoons - balsamic vinegar
- 1 teaspoons - fresh thyme
- 1/2 teaspoons - garlic powder
- 1/4 teaspoons - salt
- 1/4 teaspoons - pepper
Directions:
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.
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