Sheet Pan Honey Mustard Chicken and Veggies

Check ingredients as you prepare them. These checks stay on this page.

• 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder
• 1 teaspoon paprika
  Ingredient note

  Source: 1 teaspoon paprika
• 1 teaspoon fine sea salt
  Ingredient note

  Source: 1 teaspoon fine sea salt
• 1 teaspoon black pepper
  Ingredient note

  Source: 1 teaspoon black pepper
• 1/4 cup extra-virgin olive oil or avocado oil (more as desired/needed)
  Ingredient note

  Source: 1/4 cup extra-virgin olive oil or avocado oil (more as desired/needed)
• 1 each medium cauliflower or broccoli (cut into florets about 3 cups)
  Ingredient note

  Source: 1 medium cauliflower or broccoli (cut into florets about 3 cups)
• 1 pound green beans (trimmed about 3 cups)
  Ingredient note

  Source: 1 pound green beans (trimmed about 3 cups)
• 4 each medium carrots (diced to 1/2″)
  Ingredient note

  Source: 4 medium carrots (diced to 1/2″)
• 2 pound potatoes (cubed about 3-4 cups)
  Ingredient note

  Source: 2 pound potatoes (cubed about 3-4 cups)
• 1/2 each red onion (sliced)
  Ingredient note

  Source: 1/2 red onion (sliced)
• 6 each Farmer Focus boneless (skinless chicken breasts, about 2 lbs. see note)
  Ingredient note

  Source: 4-6 Farmer Focus boneless (skinless chicken breasts, about 2 lbs. see note); upper source range endpoint used for shopping.
• ½ teaspoon salt and pepper
  Ingredient note

  Source: ½ teaspoon salt and pepper
• 2 tablespoons whole grain mustard
  Ingredient note

  Source: 2 tablespoons whole grain mustard
• 2 tablespoons dijon mustard
  Ingredient note

  Source: 2 tablespoons dijon mustard
• 1/4 cup honey
  Ingredient note

  Source: 1/4 cup honey
• 1 tablespoon apple cider vinegar
  Ingredient note

  Source: 1 tablespoon apple cider vinegar

1. Preheat oven to 400ºF.
2. In a small bowl mix together the spice blend: garlic powder, paprika, salt, and pepper.
3. In a large bowl combine vegetables: cauliflower or broccoli, green beans, carrots, potatoes, red onion with oil and spice blend. Pour onto rimmed baking sheet and bake for 25 minutes.
4. Meanwhile place chicken breasts into the large bowl used for the vegetables and add sprinkle with salt and pepper.
5. In a small bowl, mix together the mustards, honey, and apple cider vinegar. Brush onto chicken and let marinade while your vegetables are cooking.
6. After 20 minutes take out the sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
7. Continue to bake for 15 minutes, or until chicken is fully cooked through.
8. Remove from the oven and serve hot with pan juices! Sprinkle veggies with additional salt and pepper as desired, and any herbs!
9. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.