Description
Juicy, tender chicken breasts glazed with a sweet and tangy honey mustard sauce, paired with perfectly roasted vegetables. This wholesome, one-pan dish is easy to prepare and packed with flavor. A family favorite for weeknight dinners or meal prep!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Vegetables:
- 2 cups baby carrots
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic, apple cider vinegar, smoked paprika, salt, and pepper. Set aside.
- Arrange chicken breasts on the baking sheet and brush generously with the honey mustard glaze.
- In a separate bowl, toss baby carrots, broccoli florets, cherry tomatoes, and red onion with olive oil, Italian seasoning, salt, and pepper. Spread the vegetables around the chicken on the baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Swap vegetables based on availability, such as zucchini or bell peppers.
- To ensure even cooking, cut vegetables into similar-sized pieces.
- Double the glaze recipe if you like extra sauce to drizzle over the chicken and veggies.
Nutrition
- Serving Size: 1 chicken breast + veggies
- Calories: 350
- Sugar: 9g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30 g
- Cholesterol: 75mg