YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey Mustard Chicken with Sweet Potatoes
Tender chicken breasts and vibrant yellow peppers roasted on a single sheet pan with a zesty honey mustard glaze that caramelizes into a sweet and savory crust.
INGREDIENTS
5 oz chicken breast
1 cup sweet potato
1 cup yellow bell pepper
0.25 tbsp extra virgin olive oil
0.5 tbsp honey
1 tbsp dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tsp fresh rosemary
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the honey, Dijon mustard, garlic powder, and half of the olive oil until smooth.
Toss the cubed sweet potatoes on the baking sheet with the remaining olive oil and a pinch of sea salt.
Roast the sweet potatoes for 10 minutes to give them a head start.
Remove the pan, move the potatoes to the side, and add the chicken breast and sliced yellow peppers to the empty space.
Brush the honey mustard glaze generously over the chicken and peppers, then sprinkle the entire pan with chopped rosemary, sea salt, and black pepper.
Return the pan to the oven and roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.