Sheet Pan Honey Mustard Chicken and Veggies – CE
  • Clean Eating
  • one pan, poultry
  • 🌿 May Recipes
Sheet Pan Honey Mustard Chicken and Veggies – CE
  • Clean Eating
  • one pan, poultry
  • 🌿 May Recipes
Servings:

Ingredients

Prep
  • 6 boneless chicken breasts
  • salt and pepper to taste
  • 12 oz baby carrots
  • 16 oz frozen broccoli florets
  • 1 bunch asparagus
  • 3 T honey
  • 1 T whole grain mustard
  • 3 T olive oil
On Cooking Day
  • 1/4 C fresh parsley finely chopped

Instructions

To Assemble
  1. Season chicken with salt and pepper.
  2. Cut woody ends off asparagus. Add to zipper bag.
  3. Add chicken and the rest of the veggies to a different large zipper bag to large zipper bag.
  4. Add remaining ingredients to small bowl and mix. Add 1/4 of sauce to asparagus bag and the rest to other zipper bag.
  5. Zip to seal and squish around to mix.
To Cook
  1. Add prepped chicken ingredients to sheet pan lined with foil.
  2. Bake at 400 degrees for 25 minutes. Add asparagus and cook for another 10 minutes, or until chicken is cooked through
  3. Garnish with chopped parsley.

Ingredients

Prep
  • 6 boneless chicken breasts
  • salt and pepper to taste
  • 12 oz baby carrots
  • 16 oz frozen broccoli florets
  • 1 bunch asparagus
  • 3 T honey
  • 1 T whole grain mustard
  • 3 T olive oil
On Cooking Day
  • 1/4 C fresh parsley finely chopped

Instructions

To Assemble
  1. Season chicken with salt and pepper.
  2. Cut woody ends off asparagus. Add to zipper bag.
  3. Add chicken and the rest of the veggies to a different large zipper bag to large zipper bag.
  4. Add remaining ingredients to small bowl and mix. Add 1/4 of sauce to asparagus bag and the rest to other zipper bag.
  5. Zip to seal and squish around to mix.
To Cook
  1. Add prepped chicken ingredients to sheet pan lined with foil.
  2. Bake at 400 degrees for 25 minutes. Add asparagus and cook for another 10 minutes, or until chicken is cooked through
  3. Garnish with chopped parsley.
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