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!
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)
Nutrition
Serving: 4ounces chicken 1 cup veggiesCalories: 212kcalCarbohydrates: 12gProtein: 28.3gFat: 6.6gFiber: 2.3gSugar: 7.1g
Tried this recipe?Let us know how it was!