Honey Mustard Chicken, Sweet Potato, and Brussels Sprouts Sheet Pan Meal
Sheet pan meals are my all time favorite. There is nothing better than throwing some protein and vegetables on a tray, drizzling with a delicious sauce, and popping it in the oven to bake. This one is the perfect introduction to fall flavors! The sweet potatoes and brussels sprouts give an autumn feel, and the homemade honey mustard sauce takes the flavors to the next level! It’s a mix of stoneground mustard, dijon mustard, honey, olive oil, and garlic powder - it has such a delicious tangy flavor. You could get creative with what protein you want to add, but I chose to do a boneless skinless chicken thighs. I like chicken thighs for dishes like this because they don’t get dried out and stay tender. If you make this dish please let me know what you think!
Honey Mustard Chicken, Sweet Potato, and Brussels Sprouts Sheet Pan Meal
This hearty and flavorful one pan sheet meal features a tender honey mustard glazed chicken, caramelized sweet potatoes, and roasted brussels sprouts. It's an easy dinner that has a sweet and tangy flavor the whole family will enjoy!
Ingredients
- 2 sweet potatoes, cubed
- 1 lb baby brussels sprouts, halved
- 1/2 yellow onion, chopped
- 1.5 lb. boneless, skinless chicken thighs (~3 chicken thighs)
- 1/4 cup dijon mustard
- 1/4 cup stone group mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1/2 tsp. garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400°.
- Place all ingredients for the honey mustard sauce in a bowl and whisk together.
- Place sweet potatoes, brussels sprouts, and onions on a parchment lined baking sheet.
- Drizzle about 3/4 of the honey mustard sauce on the vegetables and mix well. Spread the vegetables out on the sheet pan and then make space in the middle for the chicken.
- Add the chicken to the sheet pan and brush the rest of the honey mustard sauce on the chicken thighs.
- Bake for 45 minutes or until the chicken is cooked through and the vegetables are tender.