Sheet Pan Honey Mustard Chicken
Enjoy delicious Sheet Pan Honey Mustard Chicken that combines tender chicken with roasted veggies! Quick, easy, and perfect for busy weeknights!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp extra virgin olive oil
- 3 cloves fresh garlic, minced
- 2 cups chopped vegetables (carrots, potatoes)
- 2 tbsp low-sodium soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, black pepper, and low-sodium soy sauce until smooth.
- Marinate the chicken breasts in half of the marinade for at least 30 minutes.
- Chop vegetables into bite-sized pieces.
- Arrange marinated chicken on one side of the baking sheet and vegetables on the other. Drizzle remaining marinade over both.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Let rest for a few minutes before serving.
Nutrition
- Serving Size: 1 chicken breast with veggies (250g)
- Calories: 360
- Sugar: 23g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://cookingwithmia.com/sheet-pan-honey-mustard-chicken/