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.