Fall · Mains

Honey Mustard Sheet Pan Chicken

Name: Honey Mustard Sheet Pan Chicken
Yield: 3
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs; 2 medium sweet potatoes, cubed; 1 lb Brussels sprouts, halved; 1 small red onion, cut into wedges; Honey Mustard Marinade: 2 Tbsp Dijon mustard, 2 Tbsp extra-virgin olive oil, juice of ½ lemon, 1 Tbsp honey, 2 garlic cloves minced, 1 tsp chopped fresh rosemary, sea salt and freshly ground black pepper

A one-pan roast of honey-mustard chicken with sweet potatoes and Brussels sprouts.

Servings: 3
Calories: 525per serving
Protein: 58g
Carbs: 38g
Fat: 16g
Fiber: 9g

Ingredients

1½ lbs boneless, skinless chicken breasts or thighs
2 medium sweet potatoes, cubed
1 lb Brussels sprouts, halved
1 small red onion, cut into wedges
Honey Mustard Marinade: 2 Tbsp Dijon mustard, 2 Tbsp extra-virgin olive oil, juice of ½ lemon, 1 Tbsp honey, 2 garlic cloves minced, 1 tsp chopped fresh rosemary, sea salt and freshly ground black pepper

Method

Preheat the oven to 425°F.
Whisk together the marinade ingredients.
Toss the chicken, sweet potatoes, Brussels sprouts, and red onion with the marinade until evenly coated.
Spread everything onto a large sheet pan in a single layer.
Roast for 30–35 minutes, stirring the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.
Serve with an extra squeeze of lemon if desired.

Recipes from the Nova Wellness kitchen. Nutrition values are estimates.