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- 4 boneless, skinless chicken breasts - 1/4 cup honey - 1/4 cup Dijon mustard - 2 cups broccoli florets - 2 cups baby carrots - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 2 cloves garlic, minced For this dish, the main stars are the chicken and the honey mustard mix. The chicken breasts are juicy and tender, making them perfect for roasting. Honey adds a sweet touch, while Dijon mustard gives it a nice kick. The veggies bring color and crunch. Broccoli florets add a fresh taste. Baby carrots provide a sweet, earthy flavor. The red and yellow bell peppers add a pop of color and sweetness, making the dish visually appealing. To bring it all together, the marinade is key. Olive oil keeps everything moist. Apple cider vinegar adds a tangy note. Minced garlic enhances the flavor. This simple mix brings out the best in the chicken and veggies. Gather these ingredients, and you are ready to create a delightful meal! First, you need to preheat your oven to 425°F (220°C). This high heat helps the chicken cook quickly and keeps it juicy. While the oven heats, line a large baking sheet with parchment paper or aluminum foil. This makes cleanup easy and keeps your food from sticking. Now it’s time to make the marinade. In a medium bowl, whisk together these ingredients: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Mix until everything blends well. Next, take your four boneless, skinless chicken breasts and place them on one side of the baking sheet. Pour half of the honey mustard marinade over the chicken. Make sure to coat each piece well for the best flavor. In a separate bowl, combine two cups of broccoli florets, two cups of baby carrots, and one sliced red bell pepper with one sliced yellow bell pepper. Drizzle the remaining marinade over the veggies and toss to coat them evenly. Arrange the coated vegetables on the other side of the baking sheet, leaving space between them. This helps them roast evenly and get that nice caramelized look. Now, you’re ready to bake! Place the sheet pan in the oven and let it cook for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) while the veggies become tender. Enjoy the delicious smell filling your kitchen! To cook chicken safely, aim for an internal temperature of 165°F (75°C). Use a meat thermometer to check. For veggies, roast them until they are tender and slightly caramelized. This usually takes about 25-30 minutes at 425°F (220°C). Keep an eye on the veggies, as different types may cook at different rates. To ensure your chicken is well-coated, pour half the marinade over the chicken in the pan. Use a brush or your hands to spread it evenly. Let the chicken soak in all those flavors for at least 10 minutes before cooking. After baking, let the chicken rest for 5 minutes. This helps keep it juicy and tender. For serving, lay the chicken and veggies on a large platter. Arrange them in a colorful pattern. Drizzle a little extra honey over the top for added sweetness. Garnish the dish with fresh thyme sprigs. This adds a nice touch and makes your meal look beautiful. {{image_2}} You can swap in many different vegetables for this dish. Try using zucchini, asparagus, or cauliflower. Each brings a unique taste and texture. If you want a colorful mix, consider using snap peas or cherry tomatoes. Seasonal variations also work well. In the fall, use Brussels sprouts or sweet potatoes. In the summer, fresh corn and green beans shine. Always choose what’s fresh and in season. This keeps your meal tasty and bright. While chicken breasts are the star here, thighs or drumsticks can add more flavor. Dark meat stays moist and tender during cooking. It’s a great alternative if you prefer richer taste. For a vegetarian option, consider using chickpeas or tofu. Both soak up the honey mustard marinade well. Just bake them until crispy for extra texture. It’s a fun way to enjoy this dish without meat. Spices can take this dish to another level. Try adding cumin or cayenne for a little heat. Fresh herbs like rosemary or parsley can add freshness. You can mix and match to find your favorite combo. Alternative marinades also work wonders. Use balsamic vinegar instead of apple cider for a deeper flavor. A soy sauce base gives a savory twist. Experiment with what you have on hand for new tastes. You can keep your cooked Sheet-Pan Honey Mustard Chicken & Veggies in the fridge for up to four days. Store it in airtight containers. This keeps the chicken and veggies fresh and tasty. To freeze leftovers, let the dish cool completely. Then, place it in freezer-safe containers. Be sure to leave some space at the top, as the food will expand. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Reheat it in the oven or microwave when ready to eat. The best way to reheat chicken and veggies is in the oven. Preheat it to 350°F (175°C). Place the food on a baking sheet and cover it with foil. This keeps it moist. Heat for about 15-20 minutes, or until hot. If using a microwave, cover the dish to avoid drying it out. Enjoy your meal as if it was just made! You can serve many tasty sides with this dish. Here are some ideas: - Rice: White or brown rice pairs well. It soaks up the sauce nicely. - Quinoa: This grain adds protein and a different texture. - Mashed Potatoes: Creamy mashed potatoes balance the dish. - Salad: A fresh green salad adds crunch and brightness. - Crusty Bread: Serve with warm, crusty bread to soak up the sauce. These sides make your meal complete and delicious. Yes, you can prepare this dish ahead of time. Here are some tips: - Marinate the Chicken: You can marinate the chicken overnight in the fridge. This helps the flavors soak in. - Chop Veggies Early: Cut your veggies a day in advance. Store them in an airtight container in the fridge. - Pre-assemble: You can place the chicken and veggies on the sheet pan. Cover it with plastic wrap and keep it in the fridge. When ready to cook, just pop it in the oven. This saves time on busy days. To keep your chicken juicy, follow these tips: - Don’t Overcook: Bake it until it reaches 165°F (75°C). Use a meat thermometer for accuracy. - Marinate Well: Allow the chicken to marinate for at least 30 minutes. This adds moisture. - Rest After Baking: Let the chicken rest for 5 minutes after baking. This allows the juices to redistribute. Using these methods will give you tender, juicy chicken every time. You learned how to make Sheet-Pan Honey Mustard Chicken with easy steps. We covered main ingredients like chicken, honey, and vegetables. I shared tips for cooking, storage, and serving. This dish is versatile and works for any meal. You can mix in different veggies or try new proteins. Now, you have the tools to enjoy a flavorful and healthy meal. Happy cooking!

Sheet-Pan Honey Mustard Chicken & Veggies

Make dinner a breeze with this flavorful Sheet-Pan Honey Mustard Chicken & Veggies recipe! This one-pan meal combines tender chicken and fresh veggies, all coated in a delicious honey mustard marinade. Perfect for busy weeknights, it takes just 40 minutes from prep to plate. Explore the easy steps and savor a wholesome, satisfying dinner that your family will love. Click through for the full recipe and elevate your meal planning today!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 cups broccoli florets

2 cups baby carrots

1 red bell pepper, sliced

1 yellow bell pepper, sliced

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

    In a medium bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, dried thyme, paprika, salt, and pepper to create the marinade.

      Place the chicken breasts on one side of the prepared baking sheet and pour half of the honey mustard marinade over them. Ensure the chicken is well-coated.

        In a separate bowl, combine the broccoli florets, baby carrots, and sliced bell peppers. Drizzle the remaining honey mustard marinade over the vegetables and toss to coat evenly.

          Arrange the coated vegetables on the other side of the baking sheet, making sure to space them out for even roasting.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

              Remove the sheet pan from the oven and let it rest for 5 minutes before serving. Drizzle with additional honey mustard sauce if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve on a large platter, arranging the chicken and veggies artfully. Drizzle a little extra honey on top and garnish with fresh thyme sprigs for a vibrant finish.