This sheet pan honey mustard chicken and vegetables recipe offers a delightful combination of sweet and tangy flavors with minimal effort. The tender chicken is glazed with a honey mustard sauce, while the assortment of roasted vegetables adds a nutritious and vibrant touch. Ideal for a quick meal on busy weeknights or a relaxed dish during weekends, this sheet pan delight brings together juicy chicken and caramelized veggies in a savory-sweet harmony.

Ingredients

• 4 chicken breasts, boneless, skinless
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together honey, Dijon mustard, garlic powder, onion powder, and paprika. Season with salt and pepper to taste.
3. Place the chicken breasts on a sheet pan lined with parchment paper.
4. Brush the honey mustard mixture over the chicken, reserving some for later use.
5. In a large bowl, toss the sliced zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil. Season with salt and pepper to taste.
6. Arrange the vegetables around the chicken on the sheet pan.
7. Drizzle any remaining honey mustard mixture over the vegetables.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F or 75°C) and the vegetables are tender.
9. Serve the honey mustard chicken and vegetables hot from the oven.

Keywords: Dinner, Healthy, Easy, Nutritious

Spice Rack: Garlic Powder, Onion Powder, Paprika

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---