Honey Mustard Sheet Pan Chicken
A one-pan roast of honey-mustard chicken with sweet potatoes and Brussels sprouts.
- Serves 3
- ~525 kcal
- 58g protein
58g
protein
38g
Carbs
16g
fat
9g
fiber
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
Instructions
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.
Eat well, on purpose
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