Sheet Pan Honey Mustard Chicken with Vegetables – A healthier option when you want a quick and easy dinner! And we have some exciting news!
Before I start with my grumblings about dieting and exercise, I’ve got some really exciting news!!
Check out the video here:
Woo hoo! Really hope you tune in! Subscribe to our YouTube channel here.
Ok, now I can have my little mid-week moan….
No longer motivated after the weekend, and still too far away from the next weekend to be excited about all the naughty foods I’m going to to eat, I’m starting to get a little hangry.
Also, its’ very easy to turn to fish fingers for dinner, because, hey, mid-week cooking can sometimes be a chore (side note – I actually think fish fingers make a pretty good dinner when you’re short on time. Who doesn’t love a fish finger butty – either shop bought or homemade?).
But if you are feeling a little put-off with the idea of spending more then 10 minutes in the kitchen, yet you want something homemade that doesn’t send you falling off the ‘i’m trying to be good/eat more veggies’ path, this dinner is the one.
Speaking of falling off the ‘I’m trying to be good’ path…..
That’s me. 100%.
I’m REALLY struggling at the moment. Low on energy, can’t seem to get my head fully into work, want to eat all the bad things (isn’t it strange how it’s easy to motivate yourself to go to Tesco to buy 3 chocolate bars and a pick n’ mix, but the thought of picking up that pair of dirty socks the kids have left in the middle of the living room feels too much).
I’m sure if I pushed through for a couple of days, exercising, eating good-for-you stuff and drinking lots of water, it would work wonders at getting everything back on track. I just need someone to kick my butt for those couple of days!!
Chris and I went out on Friday to celebrate hitting a new record of getting half a million views on the blog in January (if you came and visited, THANK YOU SO MUCH!! – it means the world to me that you guys like my recipes and come back to see more xx).
A few (ahem) cocktails were drunk and I almost uploaded a video of me downing a shot of pineapple rum to Instagram stories. Fortunately I saw sense and realised (after uploading a video of my zombie cocktail being set on fire) that social media plus alcohol isn’t the best idea.
Anyway, the Saturday hangover lasted all day, and the laziness still hasn’t left me.
I rarely drink more than one G&T at the weekend, and I very rarely go out and drink shots of rum, so I think my body is trying to tell me not to do that again in the near future.
Time to get back on track – and for that I’m taking baby steps with a healthier dinner that takes next to no effort ????
The Sheet Pan Honey Mustard Chicken with Vegetables recipe:
Sheet Pan Honey Mustard Chicken with Vegetables
Ingredients
- 2 tbsp honey
- 1 tbsp whole-grain mustard
- 2 tbsp soft brown sugar
- 3 tbsp olive oil
- 3 chicken breasts
- 2 large red-skinned potatoes such as Albert Bartlett, chopped into bite-size chunks
- 1 large sweet potato peeled and chopped into bite-size chunks
- 1 large carrot peeled and chopped into chunks
- 1 large red onion peeled and sliced into thick wedges
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 220 g tender-stem broccoli broken into thin stems
- 150 g green beans trimmed
- 2 tbsp chopped fresh parsley to serve
Instructions
- Preheat the oven to 200C/400F
- Mix together the honey, mustard, and brown sugar in a small bowl.
- Place the chicken breasts on a large baking tray/sheet pan. Brush the honey-mustard mixture all over the chicken breasts (it will pour off a little, that's fine).
- Arrange the potatoes, carrots and onion wedges around the chicken.
- Drizzle two tablespoons of the oil over the chicken and vegetables, then sprinkle on the salt and pepper. Bake in the oven for 20 minutes.
- Move the vegetables around the sheet pan a little, using a spatula, and baste any juice over the chicken breasts (especially any of the mustard sauce that may have poured off the chicken).
- Add the green beans to the sheet pan and cook for 5 minutes. Now add the broccoli and drizzle the remaining oil over the brocolli and the green beans. Cook for a further 5 minutes, until the chicken is cooked through and the vegetables are tender.
- Slice the chicken breasts and dish out the chicken and vegetables onto four plates (no need to slice if you prefer to serve to 3 people).
- Sprinkle with parsley and serve!
Recipe Notes
Nutritional Information
