I am living for quick and easy healthy meals with little clean-up right now! And this Sheet Pan Honey Mustard Chicken and Veggies is absolutely delicious! It’s made on one pan for easy clean-up, and it’s ready in less than 30 minutes. It’s healthy but yummy and sure to please even the pickiest eaters!
When you’re trying to eat healthy but your kids are picky, you can feel like you’re being pulled in multiple directions. As a wellness coach, I eat healthy 80% of the time, which means my family is forced to eat healthy with me on a daily basis. That being said, I was inspired to create healthy meals that my family would enjoy eating too. Enter this Sheet Pan Honey Mustard Chicken and Veggies! The honey mustard sauce is so good you’ll want to make extra for dipping! That’s one way I get my kid to eat veggies…I make a yummy dipping sauce to disguise the vegetables!
You can use any veggies you have on hand for this Sheet Pan Honey Mustard Chicken and Veggies. I had some broccoli and cauliflower in my fridge, so that’s what I used. This is also great with fresh green beans, asparagus, zucchini, sweet potatoes, and baby red potatoes. Just note that if you’re using any kind of potato, cooking time will need to be increased unless you parboil them first.
Let’s talk about chicken. I prefer chicken breast tenderloins or thinly sliced chicken breasts for this recipe. But I also love shortcuts in my kitchen and have been known to cut off large pieces of rotisserie chicken, smother them in the honey mustard sauce, and place them on the sheet pan to warm in the oven. Making healthy meals doesn’t mean spending a ton of time in your kitchen prepping! You can always work smarter instead of harder to create a delicious, balanced dinner.
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What ingredients you need to make Sheet Pan Honey Mustard Chicken and Veggies:
- Chicken breast tenderloins
- Mayo (avocado oil mayo is healthier)
- Dijon mustard
- Honey
- Broccoli
- Cauliflower
- Avocado oil or olive oil
- Salt and pepper
How to make Sheet Pan Honey Mustard Chicken and Veggies:
- Preheat oven to 425°F
- Toss veggies in oil and season with salt and pepper to taste
- Arrange evenly on half of sheet pan and bake for 15 minutes
- Make honey mustard sauce by adding mayo, dijon mustard, honey, ⅛ teaspoon black pepper to a small mixing bowl and stirring to combine
- Remove pan from oven
- Place tenderloins on other half of sheet pan and smother with honey mustard sauce
- Place sheet pan back in oven to bake for another 15-20 minutes, until veggies are tender and chicken is cooked through and no longer pink
- Make extra sauce for dipping if you’d like, and serve!
- Makes 4 servings (1 cup veggies and 4 ounces chicken is a serving size)
A few of my other favorite healthy family-friendly recipes:
Roasted Carrots and Brussels Sprouts
Sheet Pan Honey Mustard Chicken and Veggies
Ingredients
- 1 pound chicken breast tenderloins
- 2 tablespoon mayo I use avocado oil mayo
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 cups broccoli florets
- 2 cups cauliflower
- 1 tablespoon avocado oil
- salt and pepper to taste
Instructions
- Preheat oven to 425°F
- Toss veggies in oil and season with salt and pepper to taste
- Arrange evenly on half of sheet pan and bake for 15 minutes
- Make honey mustard sauce by adding mayo, dijon mustard, honey, ⅛ teaspoon black pepper to a small mixing bowl and stirring to combine
- Remove pan from oven
- Place tenderloins on other half of sheet pan and smother with honey mustard sauce
- Place sheet pan back in oven to bake for another 15-20 minutes, until veggies are tender and chicken is cooked through and no longer pink
- Make extra sauce for dipping if you’d like, and serve!
- Makes 4 servings (1 cup veggies and 4 ounces chicken is a serving size)
