Sheet-Pan Honey Mustard Chicken & Veggies

https://www.kitchensanctuary.com/wp-content/uploads/2018/02/Sheet-Pan-Honey-mustard-chicken-with-vegetables-recipe-square-FS_.jpg

Serves: 4
Protein: ~35–40g per serving

Ingredients

  • 1½ lbs boneless skinless chicken thighs or breasts

  • 2 Tbsp Dijon mustard

  • 1½ Tbsp honey

  • 1 Tbsp olive oil

  • 1 tsp garlic powder

  • Salt & pepper

  • 1–2 cups chopped veggies (broccoli, carrots, bell peppers, or potatoes)

Instructions

  1. Heat oven to 400°F.

  2. Whisk mustard, honey, olive oil, garlic, salt, and pepper.

  3. Toss chicken and veggies with sauce.

  4. Spread on sheet pan and bake 25–30 min, flipping once.

  5. Optional: Broil 2–3 minutes for caramelized edges.

Easy swaps:

  • Use maple syrup instead of honey

  • Add rosemary or thyme

  • Serve with rice, quinoa, or in wraps