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Sheet Pan Honey Mustard Chicken and Veggies

honey mustard chicken on a plate with vegetables

5 from 1 reviews

This Honey Mustard Chicken & Vegetables Sheet Pan dinner is a healthy and easy weeknight win! It’s customizable, hearty, and has the perfect flavor that everyone in your home will love. It’s gluten-free, dairy-free, and paleo-friendly, too!

Ingredients

Scale

Veggies:

  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil or avocado oil, more as desired/needed
  • 1 medium cauliflower or broccoli, cut into florets (about 3 cups
  • 1 pound green beans, trimmed (about 3 cups)
  • 4 medium carrots, diced to 1/2″
  • 2 pound potatoes, cubed (about 34 cups)
  • 1/2 red onion, sliced

Honey Mustard Chicken Marinade:

  • 46 Farmer Focus boneless, skinless chicken breasts, about 2 lbs. (see note)
  • ½ teaspoon salt and pepper
  • 2 tablespoons whole grain mustard
  • 2 tablespoons dijon mustard
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar

Instructions

 

  1. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

 

  • You can alternatively use boneless, skinless chicken thighs.

  • If your veggies need more time based on your desired likeness, remove chicken and set aside, and roast for 10 minutes longer or broil for 2-3 minutes to get them crispier.

  • Want to make more for meal prep? You can totally use more. You can actually break it up into two sheet pans, or throw on more chicken. Cut up too many veggies? The more the merrier, in my opinion! Just adjust the amount of oil/sauce as needed.

Nutrition

Keywords: Honey Mustard Chicken Recipe

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