Sheet Pan Honey Mustard Chicken and Vegetables

Enjoy a flavorful weeknight dinner with sheet pan honey mustard chicken and vegetables, a blend of tangy and sweet flavors.

Ingredients

• 1 pound boneless skinless chicken breasts
• 1/4 cup honey
• 1/4 cup mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 pound baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a 9" x 13" baking sheet with parchment paper.
2. In a small bowl, whisk together the honey, mustard, olive oil, garlic powder, thyme, salt, and pepper to create the sauce.
3. Place the chicken breasts on the prepared baking sheet and brush them generously with the honey mustard sauce on both sides.
4. Arrange the sliced potatoes, broccoli florets, and sliced red bell pepper around the chicken on the baking sheet.
5. Drizzle the vegetables with olive oil and season with salt and pepper, tossing to coat.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and let it rest for a few minutes before serving.
8. Serve and enjoy your sheet pan honey mustard chicken and vegetables.

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