Name: Sheet Pan Honey-Mustard Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 1 tbsp honey; 1 tbsp Dijon mustard; 1 tsp extra virgin olive oil; 1.5 cups broccoli florets; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey-Mustard Chicken Thighs

Roasted chicken thighs glazed in a tangy honey-mustard sauce, served alongside charred broccoli florets for a satisfying meal with a delightful crispy texture.

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NUTRITION

Protein

38.7g

Fat

16.1g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp honey

1 tbsp Dijon mustard

1 tsp extra virgin olive oil

1.5 cups broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Place the broccoli florets on one side of the sheet pan, drizzle with the olive oil and a pinch of the sea salt, and toss to coat.
3
In a small mixing bowl, whisk together the honey, Dijon mustard, garlic powder, remaining sea salt, and black pepper until the glaze is smooth.
4
Arrange the chicken thighs on the other side of the pan and brush half of the honey-mustard glaze evenly over the tops.
5
Roast in the center of the oven for 12 minutes, then remove the pan to brush the remaining glaze onto the chicken.
6
Return the pan to the oven and roast for another 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with charred edges.