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.