Description

Honey Mustard Chicken and Roasted Veggie Bowls are a quick, healthy meal made with chicken, sweet potatoes, broccoli, and a delicious honey mustard glaze. Perfect for busy weeknights.

Ingredients

Scale

1.5 lbs Chicken Breast (cubed)
2 medium Sweet Potato (diced)
4 cups Broccoli Florets
1 large Red Onion (wedged)
1/3 cup Dijon Mustard
1/4 cup Honey
3 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Garlic Powder
Salt & Black Pepper (to taste)

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Instructions

Preheat your oven to 400°F (200°C). Dice the sweet potatoes into half-inch cubes, chop the broccoli into bite-sized florets, slice the red onion into thick wedges, and cube the chicken breast into one-inch pieces
In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, and season with salt and pepper. Set aside about three tablespoons of the sauce to use as a fresh drizzle at the end
Line a large sheet pan with parchment paper. Place the chicken and vegetables onto the pan. Pour the remaining honey mustard sauce over everything and toss to coat. Spread the mixture into a single layer on the pa
Roast for 20 to 25 minutes, flipping halfway. Ensure the chicken reaches an internal temperature of 165°F. Remove from the oven and let rest for 5 minutes. Serve drizzled with reserved sauce

Notes

For a spicier version, add cayenne pepper or red pepper flakes to the sauce.

Try different vegetables like Brussels sprouts or cauliflower for variety.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 425 kcal
Sugar: 22g
Sodium: 580mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: null
Trans Fat: null
Carbohydrates: 38g
Fiber: 6g
Protein: 36g
Cholesterol: 95mg