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You need 4 boneless, skinless chicken breasts for this dish. These chicken breasts cook evenly and soak up the honey mustard flavor well. Make sure they are fresh for the best taste. The sauce is simple yet tasty. Here’s what you will need: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste Whisk these ingredients together in a bowl. This sauce adds a sweet and tangy taste that makes the chicken shine. The veggies bring color and crunch to the meal. Use: - 2 cups Brussels sprouts, halved - 2 cups baby carrots, sliced - 1 red bell pepper, sliced - 1 medium onion, cut into wedges These vegetables not only taste great but also look beautiful on the plate. Toss them in the honey mustard sauce for extra flavor. They cook well alongside the chicken, making it a complete meal. Start by preheating your oven to 400°F (200°C). This helps cook the chicken and veggies evenly. Next, grab a small bowl. In it, whisk together 1/4 cup honey, 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon dried thyme. Add salt and pepper to taste. Mix until everything blends well. This honey mustard sauce gives a great flavor. Now, take a large sheet pan. Place your 4 boneless, skinless chicken breasts on the pan. Brush both sides with the honey mustard mixture. Make sure they get a good coat. In another bowl, toss together 2 cups halved Brussels sprouts, 2 cups sliced baby carrots, 1 sliced red bell pepper, and 1 medium onion cut into wedges. Pour the remaining honey mustard sauce over the veggies. Toss until they are well coated too. Arrange the seasoned veggies around the chicken on the sheet pan. Make sure everything has enough space for even cooking. Place the sheet pan in the preheated oven. Bake for 25 to 30 minutes. You want the chicken to reach an internal temperature of 165°F. Check the veggies too. They should be tender and caramelized. The smell will be amazing! Once baked, remove the sheet pan from the oven. Let the chicken and veggies rest for about 5 minutes. This helps the juices settle in the chicken. For serving, you can either serve directly from the sheet pan. This gives a rustic look. If you prefer, plate individual portions and garnish with fresh thyme. This adds a nice touch and a pop of color. Enjoy your meal! To get the best honey mustard flavor, start with high-quality honey and Dijon mustard. Both should taste good on their own. Mix them well with olive oil, garlic powder, thyme, salt, and pepper. This blend makes a tasty glaze. If you want a kick, add a dash of cayenne pepper or a splash of apple cider vinegar. This adds depth and balances the sweetness. To cook chicken correctly, always check the internal temperature. Use a meat thermometer to ensure it reaches 165°F. This keeps the chicken safe to eat. If the chicken is not done, return it to the oven for a few more minutes. Let it rest for five minutes before serving to keep it juicy. This resting time allows the juices to settle back into the meat. Each vegetable cooks at a different rate. Brussels sprouts and carrots take longer to cook, while bell peppers and onions cook faster. Cut them into uniform sizes for even cooking. When placing them on the pan, put the harder veggies, like Brussels sprouts and carrots, closer to the chicken. This way, they get more heat. Check the veggies after 20 minutes; they should be tender and slightly caramelized. If needed, let them cook for another five minutes. {{image_2}} You can switch up the veggies in this dish. Try using green beans, zucchini, or broccoli. These options add great color and texture. You can even use potatoes for a heartier meal. Just cut them small so they cook well. Mix and match your favorite vegetables to make it your own. Chicken is tasty, but you can also use other proteins. Salmon works well with honey mustard. It cooks quickly and stays moist. Pork tenderloin is another great choice. Cut it into chunks for even cooking. Tofu is a great option for a plant-based meal. It absorbs flavors well, making it a delicious option. Feel free to change the spices in the recipe. Add a pinch of cayenne for heat or smoked paprika for depth. You can also try adding fresh herbs like rosemary or parsley. They bring a bright flavor to the dish. If you love citrus, add lemon juice or zest for a fresh kick. These adjustments can help you create a dish that fits your taste perfectly. After you enjoy your meal, you can store leftovers easily. Let the chicken and veggies cool down first. Then, place them in an airtight container. This keeps the flavors fresh. You can store your leftovers in the fridge for up to three days. Make sure to keep the chicken and veggies together. They taste better when reheated as a mix. When you’re ready for round two, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Bake for 15-20 minutes until hot. You can also use a microwave for quick heat. Just place a portion on a microwave-safe dish and heat for 2-3 minutes. Stir halfway through for even heating. If you want to save some for later, freezing works well. First, let everything cool completely. Then, portion out the chicken and veggies into freezer-safe bags. Press out the air before sealing. You can freeze them for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat using the oven or microwave as mentioned earlier for the best taste. Yes, you can use bone-in chicken. It will add flavor and moisture. Adjust the cooking time. Bone-in pieces take longer to cook. Aim for 35-40 minutes. Use a meat thermometer. Check the internal temperature. It should reach 165°F to ensure safety. You can use yellow mustard or whole grain mustard. Honey can add sweetness if you prefer. If you like spice, try spicy brown mustard. Each substitute will change the taste slightly. Adjust the amount to your liking. Experiment to find your best fit. This dish lasts about 3-4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. Reheat it in the oven or microwave. Enjoy it as a quick meal later in the week. This blog post covered how to make a tasty honey mustard chicken dish. We discussed main ingredients like chicken, honey mustard sauce, and your choice of veggies. I shared steps for preparing, baking, and serving the meal. You learned tips for flavor, cooking times, and variations to try. My final thoughts: Enjoy experimenting with ingredients and find your favorites. This dish is easy and delicious, perfect for anyone!

Sheet-Pan Honey Mustard Chicken & Veggies

Discover the simplicity and flavor of Sheet-Pan Honey Mustard Chicken & Veggies in this easy recipe! This dish combines tender chicken breasts with vibrant Brussels sprouts, carrots, and bell peppers, all coated in a delicious honey mustard glaze. Perfect for busy weeknights, it bakes in just 30 minutes for a wholesome meal the whole family will love. Click through to explore this delectable recipe and get inspired to make dinner effortless and tasty!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

2 cups Brussels sprouts, halved

2 cups baby carrots, sliced

1 red bell pepper, sliced

1 medium onion, cut into wedges

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, dried thyme, salt, and pepper until well combined.

      Place the chicken breasts on a large sheet pan and brush both sides generously with the honey mustard mixture.

        In a separate bowl, toss the Brussels sprouts, baby carrots, red bell pepper, and onion wedges with the remaining honey mustard mixture until evenly coated.

          Arrange the seasoned vegetables around the chicken on the sheet pan.

            Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and caramelized.

              Remove from the oven and let rest for 5 minutes before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look or plate individual portions, garnishing with fresh thyme for a pop of color.