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In today's fast-paced world, finding a recipe that is both quick to prepare and delivers on flavor can feel like a daunting task. Enter the Sweet & Savory One-Pan Honey Mustard Chicken and Veggies—a dish that beautifully marries convenience with taste. This recipe has garnered attention for its ability to provide a wholesome meal without the stress of extensive cleanup. Perfect for busy weeknights or family gatherings, it offers a delightful blend of sweet and savory flavors that appeals to both adults and children alike.

One-Pan Honey Mustard Chicken and Veggies

Discover the perfect weeknight meal with this Sweet & Savory One-Pan Honey Mustard Chicken and Veggies. Combining tender chicken with a delicious honey-Dijon marinade, this recipe is ideal for busy cooks seeking flavor without the fuss. Roasted alongside colorful veggies like baby potatoes and broccoli, it offers a wholesome and nutritious dinner option. With easy prep and minimal cleanup, gather your family and enjoy a delightful meal together. Enjoy the sweet and savory blend that everyone will love!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

2 cups baby potatoes, halved

2 cups broccoli florets

1 red bell pepper, chopped

1 teaspoon dried thyme

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven:

    - Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking.

      Prepare the Marinade:

        - In a medium mixing bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper until well combined. Set aside roughly 1/4 cup of this marinade for later use.

          Marinate the Chicken:

            - Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. For the best flavor, let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

              Prepare the Vegetables:

                - In a large mixing bowl, combine the halved baby potatoes, broccoli florets, and chopped red bell pepper. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss everything together until the vegetables are evenly coated in oil and seasoning.

                  Assemble in a Pan:

                    - Arrange the marinated chicken breasts in the center of a large rimmed baking sheet or roasting pan. Surround the chicken with your seasoned vegetables, spreading them out in a single layer to promote even cooking.

                      Bake the Dish:

                        - Drizzle any remaining marinade over the chicken and vegetables for extra flavor. Place the pan in your preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender.

                          Finish and Garnish:

                            - Once baking is complete, remove the pan from the oven. Drizzle the reserved honey mustard mixture over the chicken and veggies for an added burst of flavor. Sprinkle freshly chopped parsley on top for a pop of color and freshness.

                              Serve and Enjoy:

                                - Portion the chicken and vegetables onto dinner plates, and savor your quick and delightful one-pan meal, perfect for busy weeknights!

                                  Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings