Honey Mustard Chicken Sheetpan Dinner

This sheet pan honey mustard chicken is a healthy, easy, and flavorful dinner recipe the whole family will love. Paired with brussels sprouts and carrots, it's perfect for meal prep or a quick weeknight dinner!

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken thighs

• 2 cups Brussels sprouts, halved

• 2 large carrots, sliced into rounds

• 2 tbsp olive oil

• 2 tbsp Dijon mustard

• 2 tbsp honey

• 1 tsp garlic powder

• 1 tsp dried thyme

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy clean-up.

2. In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic powder, thyme, salt, and pepper.

3. Toss the carrots and Brussels sprouts with half of the honey mustard mixture in a large bowl until evenly coated. Spread the vegetables onto the sheet pan in an even layer.

4. Place the chicken thighs on the sheet pan with the vegetables. Brush the chicken generously with the remaining honey mustard mixture.

5. Roast for 25-30 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

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

Nutritional Content (Per Serving):

• Calories: 320

• Protein: 28g

• Net Carbs: 12g

• Serving Size: 1 chicken thigh with vegetables

Things You’ll Love About This Recipe:

• Balanced meal with protein and veggies all in one pan.

• Sweet and savory honey mustard glaze complements the roasted vegetables perfectly.

• Minimal clean-up and easy prep, making it ideal for weeknights.

Expert Tips:

• Trim the Brussels sprouts and slice them in half for even cooking.

• Line your sheet pan with parchment paper to prevent sticking and make clean-up easier.

• For extra flavor, add a sprinkle of red pepper flakes to the honey mustard glaze.

Substitutions:

• Use chicken breasts instead of thighs if preferred, adjusting the cooking time as needed.

• Swap Brussels sprouts or carrots for sweet potatoes, zucchini, or broccoli.

Serving Suggestions:

• Serve as is for a low-carb dinner.

• Pair with a side of wild rice or quinoa for a heartier meal.

Cost Per Serving: $3.50