Ingredients
Scale
- 1/4 cup Dijon mustard
- 2.5 tablespoons honey
- 2 tablespoons whole grain mustard (substitute with additional Dijon mustard)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1.5 lbs. boneless skinless chicken breast, pounded to 1/2 – 3/4" thick
- salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 1.5 lbs. baby gold potatoes, halved or quartered, depending on size
- 3 cups broccoli florets, cut into large sized pieces
Instructions
- In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard, olive oil, lemon juice, garlic, salt, and pepper until well combined. Set the mixture aside.
- Preheat your oven to the desired temperature.
- Prepare a sheet pan by arranging the chicken breasts on it, ensuring they are pounded to an even thickness.
- Drizzle the honey mustard mixture over the chicken, making sure to coat it evenly.
- In another bowl, toss the baby gold potatoes with a tablespoon of olive oil, salt, and pepper. Add them to the sheet pan around the chicken.
- Toss the broccoli florets in the remaining olive oil and season with salt and pepper, then place them on the sheet pan as well.
- Bake in the preheated oven until the chicken is cooked through and the vegetables are tender, about 40 minutes.
Notes
Pound chicken breasts to ensure even cooking.
Feel free to substitute with your favorite vegetables for variety.
Adjust the honey and mustard according to your taste for sweetness or tang.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.