Name: Sheet Pan Honey-Mustard Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 medium Yukon gold potato; 1.5 cup Broccoli florets; 2 tsp Honey; 1 tbsp Dijon mustard; 1.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Sheet Pan Honey-Mustard Chicken with Roasted Vegetables

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 with Roasted Vegetables

Tender chicken breast and crisp potatoes roasted on a single pan, glazed in a zesty honey-mustard sauce that caramelizes into a sweet and savory finish.

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NUTRITION

Protein

51.2g

Fat

13.8g

Carbs

49.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 medium Yukon gold potato

1.5 cup Broccoli florets

2 tsp Honey

1 tbsp Dijon mustard

1.5 tsp 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 and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized cubes and chop the Yukon gold potato into small 1/2-inch pieces to ensure even roasting.
3
In a small mixing bowl, whisk together the honey, Dijon mustard, and 0.5 teaspoon of the olive oil until smooth.
4
Place the chopped potatoes and broccoli florets on the sheet pan, then drizzle with the remaining 1 teaspoon of olive oil and season with sea salt, black pepper, and garlic powder.
5
Toss the vegetables to coat thoroughly and spread them out to the edges of the pan, leaving space in the center.
6
Arrange the chicken cubes in the center of the pan and brush the prepared honey-mustard glaze generously over each piece.
7
Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are golden and tender.