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This Honey Mustard Sheet Pan Chicken is quick and easy and ready in under 30 minutes. You can make this for a quick weeknight meal or meal prep it for a variety of meals throughout the week. The sweet and tangy honey mustard is a perfect addition to rice and potatoes or on top of a leafy green salad.
You can make this recipe with other vegetables like; broccoli, asparagus, bok choy, carrots, or zucchini. Be sure to chop thick veggies into thinner slices so they cook all the way through. You could also add small baby potatoes to roast while the chicken cooks. Pierce the potatoes with a fork first and if they’re large cut into halves or quarter.
Sheet pan recipes are perfect for meal prep because there really are so many ways to switch it up week over week.
Serving Adjustments: The MyFitnessPal entry is for one 6 oz. cut of chicken and one serving of frozen green beans (83 grams frozen). For a 4 oz. cut of chicken with 1 serving of green beans (change green beans to total 6 servings when making your recipe 498 grams): 213 cals: 39 P / 2 F / 18 C
Nutrition facts for chicken and green beans only.
Veggies options: green beans, asparagus, carrots, bok choy, broccoli or zucchini (or over zoodles or cauli rice).
Carb adds: potatoes – whole roasted or mashed, rice or noodles.
“ohsnapmacros Honey Mustard Sheet Pan Chicken and Veggies”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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