Sheet pan dinners are a busy parent’s best friend. All you need is a sheet pan, some veggies, a protein and your favorite seasonings, and you can have a healthy, homecooked meal on the table with little-to-no work and clean-up! For this recipe, we tossed the veggies and chicken in a tangy honey mustard sauce for one tasty dinner.

Nutrition Tip: Brussels sprouts are rich in vitamin C and even have a little bit of protein. Roasting them this way also brings out some natural sweetness–a lot more kid-friendly than boiling them!

Honey Mustard Chicken and Veggies Sheet Pan Dinner

Amanda Keefer
For this sheet pan dinner, we tossed the veggies and chicken in a tangy honey mustard sauce for one tasty dinner.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entree & Main Dishes
Servings 4 servings
Calories 302 kcal

Ingredients
  

  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces brussels sprouts halved
  • 1 sweet potato peeled, chopped
  • 1/2 small sweet onion chopped
  • 4 boneless skinless chicken tenderloins

Instructions
 

  • Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.
  • Mix mustard, honey, oil, salt and pepper in large bowl. Add Brussels sprouts, sweet potatoes and onions, tossing to coat. Spread vegetables on baking sheet, leaving space in middle.
  • Add chicken to bowl and toss with remaining sauce. Place chicken in middle of baking sheet.
  • Bake 30 minutes, or until chicken is cooked through and vegetables are tender.

Nutrition

Calories: 302kcalCarbohydrates: 16gProtein: 33gFat: 10gCholesterol: 83mgSodium: 155mgFiber: 3gSugar: 7g
Tried this recipe?Let us know how it was!