Description
This dish features succulent honey mustard chicken paired with a colorful medley of roasted vegetables, making it a flavorful and nutritious weeknight meal.
Ingredients
Scale
- 4 chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to at least 425°F for optimal roasting.
- In a bowl, mix honey and Dijon mustard to create the honey mustard sauce.
- Marinate the chicken in the honey mustard sauce for at least 30 minutes.
- While the chicken is marinating, chop your vegetables into bite-sized pieces.
- On a sheet pan, toss the vegetables with olive oil, salt, and pepper.
- Space out the marinated chicken on the sheet pan with the vegetables.
- Roast in the preheated oven for about 25-30 minutes.
- Check for doneness using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- For maximum flavor, marinate the chicken for longer if possible.
- Prep Time: 10
- Cook Time: 30
- Category: chicken
- Method: sheet pan cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
- Cholesterol: 70
Keywords: chicken, honey mustard, roasted vegetables, sheet pan meal, easy dinner