YOUR SOLIN GENERATED RECIPE
Sheet Pan Honey Mustard Chicken and Sweet Potatoes
Tender chicken breasts and sweet potatoes roasted on a single sheet pan, glazed with a zesty honey mustard sauce that caramelizes into a sticky, golden finish.
INGREDIENTS
5 oz chicken breast
0.75 cup sweet potato
1 cup broccoli florets
0.5 tbsp extra virgin olive oil
0.5 tbsp raw honey
1 tbsp dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Peel and dice the sweet potato into 1/2-inch cubes and cut the broccoli into bite-sized florets.
Slice the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.
In a small bowl, whisk together the Dijon mustard, raw honey, olive oil, sea salt, black pepper, and garlic powder until smooth.
Place the chicken, sweet potatoes, and broccoli on the prepared sheet pan and pour the honey mustard glaze over them.
Toss everything thoroughly with your hands or tongs to ensure every piece is well-coated, then spread into a single layer.
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are tender with a caramelized edge.
Remove from the oven and let rest for 2 minutes before serving warm.