Honey Mustard Chicken and Veggies Sheet Pan Dinner
For this sheet pan dinner, we tossed the veggies and chicken in a tangy honey mustard sauce for one tasty dinner.
- 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
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.
Calories: 3027kcalCarbohydrates: 23gProtein: 494gFat: 93gSaturated Fat: 28gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gCholesterol: 1383mgSodium: 1454mgPotassium: 8624mgFiber: 4gSugar: 10gVitamin A: 8340IUVitamin C: 40mgCalcium: 156mgIron: 13mg