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Sheet Pan Honey Mustard Chicken and Veggies
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Honey Mustard Chicken Recipe

Tender chicken marinated in a sweet and savory sauce with juicy roasted vegetables on the side, make this Sheet Pan Honey Mustard Chicken and Veggies a delicious and super easy family-friendly meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Sheet Pan
Cuisine: American
Keyword: Chicken Honey Mustard, Honey Mustard Chicken, Mustard and Honey Chicken, Sheet Pan Honey Mustard Chicken
Servings: 4 people
Author: Silvia Dunnirvine

Ingredients

  • 4 chicken breasts cubed
  • 1/3 cup olive oil
  • 1 tbsp country dijon mustard
  • 2 tbsp honey
  • 1 1/2 tsp paprika
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 1 zucchini cubed
  • 2 cups tomatoes halved

Instructions

  • In a small bowl whisk oil, honey, Dijon mustard, paprika, garlic, salt, and pepper. Pour over cubed chicken. Marinate chicken for at least an hour up to overnight.
  • Add cubed zucchini and tomatoes to a sheet pan. You can mix the veggies or leave them separate like I did.
  • Add the marinated chicken to the sheet pan. I prefer to keep my chicken separate from the veggies before cooking, you can always mix afterwards.
  • Drizzle a little oil, salt and pepper over the veggies.
  • Bake at 400F degrees for 25 minutes.

Nutrition

Calories: 475kcal | Carbohydrates: 14g | Protein: 50g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 312mg | Potassium: 1162mg | Fiber: 2g | Sugar: 12g | Vitamin A: 847IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 1mg