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Easy Sheet Pan Hot Honey and Mustard Chicken Dinner

Serves

6-8

Prep Time

20 mins

Cook Time

30 mins

If weeknight dinners need to be simple, nourishing, and low on cleanup, this sheet-pan recipe checks all the boxes. Chicken, seasonal vegetables, and a hot honey mustard sauce come together in one pan.

This recipe is perfect for busy nights, post-workout dinners, or prepping lunches for the week ahead. Swap in other vegetables you have on hand that are fresh seasonally or from your freezer —sweet potatoes, red onion, or broccoli all work beautifully.

Ingredients

2 tablespoons SOOC Rosemary Olive Oil
2 skinless chicken breasts, trimmed and cut
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
4 cups Brussel sprouts, trimmed and sliced
1 cup onion, chopped
2 cups carrots, peeled and chopped
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
1 cup hot honey
1 bunch fresh rosemary
salt and pepper

Directions

Preheat oven to 450 degrees. Line a sheet pan with parchment paper and add chicken, parsnips, carrots, and Brussel sprouts. Drizzle with olive oil, salt, and pepper.

Bake for 20 minutes. While dinner is baking mix mustards and hot honey together. Remove sheet pan and drizzle hot honey mustard sauce over top of everything and mix.

Bake another 2-3 minutes until the sauce thickens and remove from the oven. Garnish with extra rosemary and serve right away!