Sheet Pan Honey Mustard Chicken and Veggies
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:
Chicken Breast Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- If the chicken breasts are especially thick, pound them to an even thickness or slice them horizontally into thinner cutlets. Season both sides with salt and pepper.
- Place the broccoli and cauliflower on the sheet pan. Drizzle with avocado oil, season with salt and pepper, and toss to coat.
- Roast the vegetables for 10 minutes.
- Coat the chicken breasts with the honey mustard sauce. Remove the pan from the oven, stir the vegetables, and arrange the chicken in a single layer.
- Bake for another 20–25 minutes, depending on the thickness of the chicken. The chicken is ready when the thickest portion reaches 165°F.
- Broil for 1–2 minutes, if desired, to lightly caramelize the sauce. Watch carefully because the honey can burn.
Chicken Tenderloin Instructions
- Preheat the oven to 425°F. Line or lightly grease a large sheet pan.
- Place the broccoli and cauliflower on the pan. Drizzle with avocado oil, season with salt and pepper, and toss to coat.
- Roast the vegetables for 10 minutes.
- Season the chicken tenderloins with salt and pepper, then coat them evenly with the honey mustard sauce.
- Stir the vegetables and arrange the tenderloins on the pan in a single layer.
- Bake for another 15–18 minutes, or until the chicken reaches 165°F and the vegetables are tender.
- Broil for 1–2 minutes, if desired, for additional browning.
Cooking tip: Tenderloins are the fastest option. Thin chicken cutlets will cook in approximately 15–20 minutes, while thick, full chicken breasts may require 25–30 minutes after they are added to the pan. Always use the internal temperature rather than cooking time alone to determine doneness.
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
Chicken Breast Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- If the chicken breasts are especially thick, pound them to an even thickness or slice them horizontally into thinner cutlets. Season both sides with salt and pepper.
- Place the broccoli and cauliflower on the sheet pan. Drizzle with avocado oil, season with salt and pepper, and toss to coat.
- Roast the vegetables for 10 minutes.
- Coat the chicken breasts with the honey mustard sauce. Remove the pan from the oven, stir the vegetables, and arrange the chicken in a single layer.
- Bake for another 20–25 minutes, depending on the thickness of the chicken. The chicken is ready when the thickest portion reaches 165°F.
- Broil for 1–2 minutes, if desired, to lightly caramelize the sauce. Watch carefully because the honey can burn.
Chicken Tenderloin Instructions
- Preheat the oven to 425°F. Line or lightly grease a large sheet pan.
- Place the broccoli and cauliflower on the pan. Drizzle with avocado oil, season with salt and pepper, and toss to coat.
- Roast the vegetables for 10 minutes.
- Season the chicken tenderloins with salt and pepper, then coat them evenly with the honey mustard sauce.
- Stir the vegetables and arrange the tenderloins on the pan in a single layer.
- Bake for another 15–18 minutes, or until the chicken reaches 165°F and the vegetables are tender.
- Broil for 1–2 minutes, if desired, for additional browning.
Cooking tip: Tenderloins are the fastest option. Thin chicken cutlets will cook in approximately 15–20 minutes, while thick, full chicken breasts may require 25–30 minutes after they are added to the pan. Always use the internal temperature rather than cooking time alone to determine doneness.
Nutrition
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