Description
This Quick Honey Mustard Chicken & Veggies Sheet Pan meal is a simple, flavorful dinner featuring juicy chicken breasts and colorful roasted vegetables coated in a sweet and tangy honey mustard glaze. It’s perfect for busy weeknights with minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups broccoli florets
- 1 cup baby carrots, halved
- 1 red bell pepper, sliced
- 1 medium red onion, cut into wedges
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Whisk together honey, Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper in a bowl.
- Place chicken breasts in a resealable bag or dish. Pour in half the marinade and marinate for at least 15 minutes.
- Toss prepared vegetables in remaining marinade until well coated.
- Arrange marinated chicken in the center of the sheet pan and spread vegetables around the sides in a single layer.
- Bake for 25–30 minutes, until chicken is cooked through (165°F) and vegetables are tender and golden.
- Let rest for a few minutes, garnish with parsley, and serve warm.
Notes
- Swap chicken breasts with thighs or salmon for variety.
- Use whole grain or spicy mustard if Dijon is unavailable.
- Add baby potatoes or cauliflower for a heartier meal.
- Vegetarian version: use tofu or chickpeas instead of chicken.
- Marinate chicken overnight and prep veggies ahead for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 15g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
