Sheet Pan Honey Mustard Chicken with Vegetables – a healthier, quick and easy dinner that’s also gluten free.
Before I launch into my midweek moan about diets and exercise, I’ve got some exciting news — we made a new video!
Check out the video here:
Woo hoo! I hope you’ll tune in. If you enjoy it, consider subscribing to the YouTube channel.
Right, now for a brief midweek confession…
By Tuesday I’m often unmotivated. The weekend feels like a distant memory and the next one is too far away to plan indulgences. The result: I get a bit hangry. Midweek dinners can feel like a chore, and it’s tempting to reach for convenience foods — fish fingers included (they do make a good quick meal and a fish finger sandwich is hard to beat).
If you want something homemade that doesn’t take more than ten minutes of prep and keeps you on the ‘trying to eat more veggies’ track, this sheet pan dinner is perfect. It’s simple, satisfying and needs very little hands-on time.
Full disclosure: I’m struggling at the moment. Low energy, fuzzy focus and a short fuse for tidying up the kids’ mess — yet perfectly motivated to walk into the shop and buy chocolate. If I could just push through a few days of exercise, good food and plenty of water, I know I’d feel better. I just need a nudge to get going.
We celebrated recently because the blog hit half a million views in January — thank you to everyone who visited. We went out for a celebratory drink and perhaps one too many cocktails were consumed. Social media plus alcohol made for some frantic decisions (I resisted posting a video of me downing pineapple rum, and wisely deleted a clip of my flaming cocktail). The resulting hangover and lazy weekend left me in need of a gentle reset.
So I’m taking baby steps back into healthier habits, starting with a no-fuss dinner that tastes indulgent but is packed with vegetables and protein.
The Sheet Pan Honey Mustard Chicken with Vegetables recipe:
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Sheet Pan Honey Mustard Chicken Recipe
10 minutes
35 minutes
45 minutes
Ingredients
- 2 tbsp honey
- 1 tbsp whole-grain mustard
- 2 tbsp soft brown sugar
- 3 chicken breasts
- 2 large red-skinned potatoes chopped into bite-size chunks
- 1 large sweet potato peeled and chopped into bite-size chunks
- 1 large carrot peeled and chopped into chunks
- 1 large red onion peeled and sliced into thick wedges
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- 150 g green beans trimmed
- 220 g tender-stem broccoli broken into thin stems
- 2 tbsp chopped fresh parsley to serve
Instructions
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Preheat the oven to 200C/400F (fan).
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Mix the honey, whole-grain mustard and soft brown sugar together in a small bowl.
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Place the chicken breasts on a large baking tray. Brush the honey-mustard mixture over the chicken — some will run off, which is fine.
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Arrange the potatoes, sweet potato, carrot and onion wedges around the chicken.
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Drizzle two tablespoons of the oil over the chicken and vegetables, then season with the salt and pepper. Bake for 20 minutes.
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Using a spatula, move the vegetables around the pan and baste any juices over the chicken, including any mustard sauce that has run off.
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Add the green beans and cook for 5 minutes. Add the broccoli, drizzle over the remaining oil and cook for another 5 minutes, until the chicken is cooked through and the vegetables are tender.
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Slice the chicken breasts and divide the chicken and vegetables between four plates (or serve whole for three portions).
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Sprinkle with chopped parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.