Description
Easy sheet pan honey mustard chicken with roasted vegetables. A quick and delicious weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby potatoes, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 tbsp olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes, bell peppers, and red onion with olive oil, salt, and pepper.
- Spread vegetables in a single layer on a large sheet pan.
- In a separate bowl, whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add chicken to the honey mustard mixture and toss to coat evenly.
- Arrange chicken on the sheet pan with the vegetables.
- Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- For easier cleanup, line the sheet pan with parchment paper.
- Adjust the amount of honey and mustard to your preference.
- Other vegetables like broccoli, carrots, or zucchini can be used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American