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.
Ingredients
For The Honey Mustard Sauce
- ¼ cup dijon mustard
- ¼ cup stone ground dijon mustard
- ¼ cup honey
- 2 tablespoons white wine vinegar
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
For The Chicken & Veggies
- 4 chicken breasts
- 2 medium sweet potatoes, peeled and diced to 3/4 inch cubes
- 1 pound asparagus, ends trimmed, cut in half
- ¼ cup olive oil
- 2 teaspoons garlic salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together both of the mustards, honey, white wine vinegar, garlic, smoked paprika, salt, and pepper until well combined. Set aside ¼ cup of the honey mustard sauce to coat chicken at the end of cooking. Place chicken breasts into the bowl and toss to coat.
- Arrange sweet potatoes on one side of the baking sheet and asparagus on the other side. Drizzle the vegetables with olive oil, garlic salt, and pepper. Toss to coat, keeping veggies separated. Arrange honey mustard chicken breasts down the center of the baking sheet.
- Place into the oven and bake for 32-40 minutes, or until chicken is cooked through. Flip the sweet potatoes half way through cooking. 2 minutes before cook time is up, remove the baking sheet from the oven and coat chicken with remaining honey mustard sauce. This will give it a boost of flavor!
- Remove from the oven. Let cool 5 minutes before serving.