Sheet Pan Honey Mustard Chicken With Sweet Potatoes And Asparagus
Sheet Pan Honey Mustard Chicken With Sweet Potatoes And Asparagus – A quick, healthy, and tasty dinner all on one pan. Easy to put together and even easier to clean up.
I think most of us can agree that after a long work day we’d rather not be fixing dinner for anything over 20 minutes. This sheet pan dinner is here to save the day!
If you’re into meal prepping for the week, this sheet pan honey mustard chicken recipe will work wonderfully. It will stay fresh for 4 day so stack ’em in tupperware containers and you got yourself a healthy dinner for 4 day of the week.
First, start with making the honey mustard sauce. Combine whole grain dijon mustard, regular dijon mustard, honey, and white wine vinegar.
Then, arrange the potatoes, asparagus, and chicken on the sheet pan. Drizzle and coat the chicken with with the honey mustard sauce. You may reserve some of the honey mustard sauce (about 1/4 cup) and drizzle it on the chicken 2 minutes before cooking time is up. This will give it a fresh coat of sauce and a tangy flavor.
Last, pop it in a hot oven and let it bake for 35 minutes. And you have yourself a healthy dinner full of pop and flavor.
These are some of my favorite mustards to use. They are the Trader Joe’s brand. Even though they are both dijon mustards (regular and whole grain), the flavors are slightly different but the textures are day and night.
Still looking for a quick weeknight dinner? Try these out:
Chipotle And Cheddar Pastrami Panini
Sheet Pan Honey Mustard Chicken With Sweet Potatoes And Asparagus
Ingredients
- 1/4 cup dijon mustard
- 1/4 cup whole grain dijon mustard
- 1/4 cup honey
- 1 tbsp white wine vinegar
- 2 medium sweet potatoes peeled and diced to 3/4 inch cubes
- 1 pound asparagus ends trimmed, cut in half
- 1/4 cup olive oil
- 1 tbsp garlic salt
- 1 tsp pepper
- 4 chicken breasts
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together both of the mustards, honey, and white wine vinegar.
- Arrange sweet potatoes on one side of the sheet pan and asparagus on the other side. Drizzle olive oil, garlic salt, and pepper on the sweet potatoes and the asparagus. Toss to coat, keeping veggies separated. Arrange chicken breasts down the center of the sheet pan.
- Drizzle and coat the chicken breasts with the honey mustard sauce. Reserve about 1/4 cup of the honey mustard sauce to coat chicken at the end of the cook time.
- Place into the oven and bake for 35 minutes. 2 minutes before cook time is up, remove sheet pan from the oven and coat chicken with remaining honey mustard sauce. This will give it more flavor.
- Remove from oven. Let cool 5 minutes before serving.
Did you make this Sheet Pan Honey Mustard Chicken With Sweet Potatoes And Asparagus? Tag @fettysfoodblog on Instagram!
What does temp or time change to for chicken tenderloin?
Chicken tenderloins cook rather quickly. They will overcook if you add them in the beginning. I would add them about 25-30 minutes before cooking time is done. Or another option is to bake everything for 30 minutes, remove the tenderloins, then finish baking everything else until the potatoes are cooked through. I hope this helps!