Name: Sheet Pan Honey Mustard Chicken Strips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast tenderloins; 1.5 cup broccoli florets; 1 medium red bell pepper; 0.5 tbsp honey; 1 tbsp dijon mustard; 0.5 tbsp extra virgin olive oil; 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 Strips

Tender chicken strips and crisp vegetables roasted on a single pan, coated in a sweet and tangy honey mustard glaze that caramelizes to a golden finish.

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NUTRITION

Protein

42.7g

Fat

11.2g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast tenderloins

1.5 cup broccoli florets

1 medium red bell pepper

0.5 tbsp honey

1 tbsp dijon mustard

0.5 tbsp extra virgin olive oil

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 rimmed sheet pan with parchment paper for easy cleanup.
2
Slice the red bell pepper into thin strips and ensure the broccoli is cut into bite-sized florets.
3
In a small mixing bowl, whisk together the honey, Dijon mustard, extra virgin olive oil, sea salt, black pepper, and garlic powder until smooth.
4
Place the chicken tenderloins, broccoli, and bell peppers onto the prepared sheet pan.
5
Drizzle the honey mustard glaze over the chicken and vegetables, then use your hands or tongs to toss everything until thoroughly and evenly coated.
6
Spread the ingredients out into a single layer, making sure the chicken strips have space around them to roast rather than steam.
7
Bake for 18 to 22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender with slightly charred edges.