Sheet Pan Honey Mustard Chicken With Veggies
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Ingredients
- 3-4 chicken breasts
- 1 1/2 Tbsp. olive oil
- 1 lb. of small red potatoes (washed and cut)
- 2 cups of broccoli florets (washed and cut)
- 1/2 tsp. black pepper
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 2 Tbsp. honey
- 1 Tbsp. Dijon mustard
- 1/2 cup shredded Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F.
- Line a large sheet pan with foil, and add 1 Tbsp. of olive oil.
- Arrange chicken pieces and potatoes over the pan.
- Season with sea salt, pepper, and garlic powder.
- Brush honey and mustard over chicken, and bake for 25 minutes or until juices run clear and chicken is slightly browning on the ends.
- Add broccoli and drizzle with remaining olive oil.
- Cook for an additional 5 minutes, or until broccoli is slightly soft.
- Sprinkle with shredded cheese (if desired) and serve immediately.
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We love this! It’s our new favorite way to bake chicken.