Grilled Honey Mustard Chicken Vegetables
Grilled Honey Mustard Chicken Vegetables
Bake in less than 30 minutes, this Honey Mustard Chicken recipe is full of flavor and will please the whole family! Not to mention, it’s easy and healthy cooked on a single pan with delicious veggies.
I love sheet pan recipes – they are easy to prepare and clean up! Some of our other favorites include Ranch Chicken (with carrots and potatoes) and Sheet Pan Chicken Fajitas.
Healthy 30-Minute Dinner
Who doesn’t love a quick and easy dinner option? I know I know! Especially when it doesn’t use any hard-to-find ingredients, you might even already have all the items you need in your pantry!
This Honey Mustard Chicken is just that. Not to mention you can make a healthy dinner on one sheet pan! ! Vegetables and chicken are cooked in the same pot, which means easy prep, and Easy to clean up.
My family really loves carrots and Brussels sprouts, so that’s what we do, but feel free to switch vegetables. You can also try potatoes (diced), beets (diced), green beans, zucchini, the list goes on.
Honey Mustard Chicken Marinade
This Sheet Pan Honey Mustard Chicken recipe starts with the marinade. I found this was necessary to provide the flavor, otherwise it would be bland. Ingredients include:
- Honey
- Dijon mustard
- whole grain mustard
- garlic
I like to make the marinade and put the chicken in the night before. The marinade helps keep the chicken moist during cooking, it’s what provides the flavor.
Please do not skip the marinating process. It’s easy to let go and doesn’t take long to assemble!
bake. When you’re ready to roast, transfer your prepared vegetables to a large roasting pan with a rim. Drizzle with olive oil and sprinkle with salt and pepper. Toss them on the coat, add the chicken, and they’re ready to bake!
Tips For This Sheet Pan Meal
Chick. Try to choose chicken breasts that are as close in size as possible. Also, if you’re using very large chicken breasts, use 2 and cut them in half horizontally, as I did here. Otherwise, use 4 smaller breasts.
thigh. I haven’t tested this with chicken thighs, but it would be a good substitute! Boneless chicken thighs are cooked in a similar way to chicken breasts, but take longer with the bones.
go ahead. To make the process quicker, you can prep the vegetables the night before and store them in a ziplock bag in the refrigerator until you’re ready to use.
It’s a great weeknight meal because it’s so easy! Just marinate the chicken ahead of time to give it a burst of flavor, top it off with a few vegetables, and you have a delicious and healthy meal.
For more roast chicken recipes, try:
main course
American food
Prep time 5 minutes
Cook Time 25 minutes
marinating time 1 day
Total time 1 day 30 minutes
Serving Size 4
Calories 365 kcal
by Lil’ Luna
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Combine honey, mustard, and garlic in a large ziplock bag. Massage bag to mix well. Add chicken breasts and massage to coat chicken. Refrigerate for 4-24 hours.
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Preheat oven to 375°F. Arrange the prepared vegetables on a large rimmed skillet. Drizzle with olive oil, salt and pepper. Throw it on the coat. Place marinated chicken breasts on a baking sheet and bake for 25 minutes or until the internal temperature of the chicken reaches 165°F.