Honey Mustard Chicken Bake with Veggies
Make this simple, one-pan meal featuring chicken breasts baked with root vegetables in a sweet and tangy honey mustard glaze.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb small potatoes, quartered
- 1 cup broccoli florets
- 1 large carrot, sliced
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a large baking sheet.
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, salt, and pepper to create the sauce.
- In a large bowl, combine the cut chicken, potatoes, carrots, and broccoli.
- Pour half of the honey mustard sauce over the chicken and vegetables. Toss everything together until evenly coated.
- Spread the coated chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 20 minutes.
- Remove the pan from the oven. Drizzle the remaining half of the sauce over the chicken and vegetables. Gently toss them on the pan to recoat.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
- Serve immediately.
Notes
- For crispier vegetables, toss the potatoes and carrots with the sauce first and roast them alone for 10 minutes before adding the chicken and broccoli.
- You can substitute sweet potatoes or Brussels sprouts for the root vegetables listed.
- To prevent the sauce from burning, avoid overcrowding the pan; ensure ingredients are in a single layer.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 18
- Sodium: 450
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 42
- Cholesterol: 115