Sheet Pan Honey Mustard Chicken and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Honey Mustard Chicken and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey Mustard Chicken and Sweet Potatoes

Sheet-pan roasted chicken and sweet potatoes tossed in a tangy honey mustard glaze that caramelizes into a sweet and savory finish.

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NUTRITION

482kcal
Protein
54.3g
Fat
10.5g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.75 medium Sweet potato

1 cup Brussels sprouts

0.25 tbsp Extra virgin olive oil

1 tbsp Dijon mustard

0.5 tsp Honey

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch bite-sized pieces, dice the sweet potato into 1/2-inch cubes, and halve the Brussels sprouts.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, Dijon mustard, honey, garlic powder, onion powder, sea salt, and black pepper until the glaze is well combined.

  • 4

    Place the chicken, sweet potatoes, and Brussels sprouts onto the prepared sheet pan.

  • 5

    Drizzle the honey mustard glaze over the ingredients and toss thoroughly with your hands or tongs to ensure every piece is evenly coated.

  • 6

    Spread the mixture out into a single layer, ensuring there is space between the pieces so they roast and caramelize rather than steam.

  • 7

    Bake for 20 to 25 minutes, tossing the ingredients halfway through the cooking time, until the chicken is cooked through and the sweet potatoes are fork-tender.

Sheet Pan Honey Mustard Chicken and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Honey Mustard Chicken and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey Mustard Chicken and Sweet Potatoes

Sheet-pan roasted chicken and sweet potatoes tossed in a tangy honey mustard glaze that caramelizes into a sweet and savory finish.

NUTRITION

482kcal
Protein
54.3g
Fat
10.5g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.75 medium Sweet potato

1 cup Brussels sprouts

0.25 tbsp Extra virgin olive oil

1 tbsp Dijon mustard

0.5 tsp Honey

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch bite-sized pieces, dice the sweet potato into 1/2-inch cubes, and halve the Brussels sprouts.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, Dijon mustard, honey, garlic powder, onion powder, sea salt, and black pepper until the glaze is well combined.

  • 4

    Place the chicken, sweet potatoes, and Brussels sprouts onto the prepared sheet pan.

  • 5

    Drizzle the honey mustard glaze over the ingredients and toss thoroughly with your hands or tongs to ensure every piece is evenly coated.

  • 6

    Spread the mixture out into a single layer, ensuring there is space between the pieces so they roast and caramelize rather than steam.

  • 7

    Bake for 20 to 25 minutes, tossing the ingredients halfway through the cooking time, until the chicken is cooked through and the sweet potatoes are fork-tender.