Imagine a dinner that's so incredibly easy, it'll make your weeknight cooking feel like a breeze - and so delicious, your family will think you've secretly hired a professional chef! This One Sheet Pan Honey Mustard Chicken is about to revolutionize your meal prep game, combining mouth-watering honey mustard flavors with perfectly roasted vegetables in just one pan. Say goodbye to complicated recipes and mountains of dishes, and hello to a quick, nutritious meal that looks like it came straight from a gourmet kitchen!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups broccoli florets
- 2 cups diced sweet potatoes
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your chicken and vegetables cook evenly and thoroughly.
- While the oven is preheating, prepare your ingredients. Start by washing the broccoli florets and dicing the sweet potatoes into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the honey, Dijon mustard, garlic powder, salt, and pepper. Whisk together until well combined to create a flavorful marinade.
- Add the chicken breasts to the bowl with the marinade, ensuring each piece is generously coated. Allow them to marinate for about 10 minutes while you prepare the veggies.
- On a large sheet pan, arrange the diced sweet potatoes in a single layer. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat evenly.
- Place the marinated chicken breasts on the sheet pan alongside the sweet potatoes. Reserve any remaining marinade for basting later.
- Roast the chicken and sweet potatoes in the preheated oven for 15 minutes.
- After 15 minutes, remove the sheet pan from the oven. Add the broccoli florets to the pan, spreading them evenly around the chicken and sweet potatoes.
- Drizzle the reserved marinade over the chicken and vegetables for added flavor.
- Return the sheet pan to the oven and continue roasting for an additional 15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the sweet potatoes are tender.
- Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute in the chicken.
- Slice the chicken breasts if desired, and serve the honey mustard chicken with the roasted sweet potatoes and broccoli. Alternatively, allow the meal to cool completely before dividing it into meal prep containers for easy lunches or dinners throughout the week.
Tips
- Uniform Cutting: Dice your sweet potatoes into similar-sized pieces to ensure even cooking and prevent some pieces from burning while others remain undercooked.
- Marinating Magic: Let the chicken sit in the honey mustard marinade for at least 10 minutes to allow the flavors to deeply penetrate the meat.
- Olive Oil Trick: A light drizzle of olive oil on vegetables helps them roast beautifully and prevents sticking to the pan.
- Temperature Check: Always use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (75°C).
- Meal Prep Hack: This recipe is perfect for batch cooking! Let the dish cool completely before storing in airtight containers for up to 4 days in the refrigerator.
- Customize Your Veggies: Feel free to swap broccoli and sweet potatoes with your favorite vegetables like brussels sprouts, carrots, or bell peppers.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 110mg
