Sheet pan dinners are a busy parent’s best friend. All you need is a sheet pan, some veggies, a protein and your favorite seasonings, and you can have a healthy, homecooked meal on the table with little-to-no work and clean-up! For this recipe, we tossed the veggies and chicken in a tangy honey mustard sauce for one tasty dinner.

Honey Mustard Chicken and Veggies Sheet Pan Dinner

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    Servings 4 Prep Time 10minutes
    Cook Time 30minutes
    Servings 4 Prep Time 10minutes
    Cook Time 30minutes
    Sheet pan dinners are a busy parent’s best friend. All you need is a sheet pan, some veggies, a protein and your favorite seasonings, and you can have a healthy, homecooked meal on the table with little-to-no work and clean-up! For this recipe, we tossed the veggies and chicken in a tangy honey mustard sauce for one tasty dinner.
    Ingredients
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 6 ounces Brussel sprouts, halved
    • 1 sweet potato, peeled, chopped
    • 1/2 small sweet onion, chopped
    • 4 boneless, skinless chicken tenderloins
    Directions
    1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.
    2. Mix mustard, honey, oil, salt and pepper in large bowl. Add Brussels sprouts, sweet potatoes and onions, tossing to coat. Spread vegetables on baking sheet, leaving space in middle.
    3. Add chicken to bowl and toss with remaining sauce. Place chicken in middle of baking sheet.
    4. Bake 30 minutes, or until chicken is cooked through and vegetables are tender.
    Nutritional Value
    Calories 302 Fat 10g Protein 33g Carbohydrate 16g Fiber 3g ​Sugar 7g Cholesterol 83mg Sodium 155mg Calcium 46mg Iron 2mg
    Tags , , , , , , ,
      Servings 4 Prep Time 10minutes
      Cook Time 30minutes
      Servings 4 Prep Time 10minutes
      Cook Time 30minutes
      Sheet pan dinners are a busy parent’s best friend. All you need is a sheet pan, some veggies, a protein and your favorite seasonings, and you can have a healthy, homecooked meal on the table with little-to-no work and clean-up! For this recipe, we tossed the veggies and chicken in a tangy honey mustard sauce for one tasty dinner.
      Ingredients
      • 1 tablespoon Dijon mustard
      • 1 tablespoon honey
      • 1 tablespoon olive oil
      • 1/2 teaspoon salt
      • 1/4 teaspoon pepper
      • 6 ounces Brussel sprouts, halved
      • 1 sweet potato, peeled, chopped
      • 1/2 small sweet onion, chopped
      • 4 boneless, skinless chicken tenderloins
      Directions
      1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.
      2. Mix mustard, honey, oil, salt and pepper in large bowl. Add Brussels sprouts, sweet potatoes and onions, tossing to coat. Spread vegetables on baking sheet, leaving space in middle.
      3. Add chicken to bowl and toss with remaining sauce. Place chicken in middle of baking sheet.
      4. Bake 30 minutes, or until chicken is cooked through and vegetables are tender.
      Nutritional Value
      Calories 302 Fat 10g Protein 33g Carbohydrate 16g Fiber 3g ​Sugar 7g Cholesterol 83mg Sodium 155mg Calcium 46mg Iron 2mg

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