Honey Mustard Chicken and Vegetables
Honey Mustard Chicken and Vegetables is an incredible one pan dinner with juicy chicken breasts and caramelized veggies topped with a homemade honey mustard sauce. A healthy, quick and easy dinner that the whole family will love!
Servings: 6
Ingredients
- 2 pounds chicken breasts, boneless, skinless
- 16 oz asparagus, trimmed
- 16 oz brussels sprouts, cut in half
- 4 oz white mushrooms, sliced
- 1 small red onion, cut in wedges
- 4 tablespoons olive oil
Honey Mustard Sauce
- ¼ cup spicy brown mustard
- 2 tablespoon honey
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- ½ teaspoon thyme, dried
- ½ teaspoon rosemary, dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F and line two large rimmed sheet pans with parchment paper.
- Butterfly, slice or pound the chicken breasts so they are 1 inch thick.
- Arrange the chicken breasts in the center of the sheet pans.
- Place the veggies around the chicken.
- Drizzle or spray olive oil over the chicken and veggies. Give it all a gentle toss to evenly coat everything.
- Season the chicken and veggies with salt and pepper.
- Combine the honey mustard sauce ingredients: spicy brown mustard, honey, garlic, lemon juice, thyme, rosemary, salt and pepper. Whisk it until it's smooth.
- Spoon the sauce over the chicken and drizzle over the vegetables.
- Roast the chicken and vegetables for 20-25 minutes until the chicken has reached an internal temperature of 160°F.
- Let chicken rest for 5 minutes before serving.
Video
Nutrition
Calories: 345kcal | Carbohydrates: 19g | Protein: 38g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 510mg | Potassium: 1121mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1204IU | Vitamin C: 74mg | Calcium: 73mg | Iron: 4mg
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