Name: Sheet Pan Honey Mustard Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large bone-in skinless chicken thighs; 1.5 tbsp Dijon mustard; 2 tsp honey; 1 tsp avocado oil; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups broccoli florets

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

Oven-roasted bone-in chicken thighs glazed in a zesty honey mustard sauce, paired with charred broccoli florets for a crisp and savory dinner.

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NUTRITION

Protein

77.5g

Fat

38g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

2 large bone-in skinless chicken thighs

1.5 tbsp Dijon mustard

2 tsp honey

1 tsp avocado oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cups broccoli florets

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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
In a small mixing bowl, whisk together the Dijon mustard, honey, avocado oil, garlic powder, onion powder, sea salt, and black pepper until well combined.
3
Place the chicken thighs and broccoli florets on the prepared sheet pan.
4
Brush the honey mustard glaze generously over both sides of the chicken thighs.
5
Drizzle any remaining sauce over the broccoli florets and toss them until they are evenly coated.
6
Arrange the chicken and broccoli in a single layer, ensuring they are spread out to allow for proper roasting and browning.
7
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with charred edges.
8
Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat juicy.