Honey Mustard Sheet Pan Dinner
This Honey Mustard Sheet Pan Dinner is a simple meal loaded with chicken, potatoes and vegetables that comes together easily on one pan. It's a healthy dinner cooked in the best homemade honey mustard sauce that's both gluten & dairy free!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Keyword: broccoli, chicken, honey mustard, potatoes, sheet pan
Author: Debby {Thriving Gluten Free}
- 1 lb Baby Red Potatoes cut into 1-2 inch cubes
- 2 Boneless Chicken Breasts cut into bite sized pieces
- 1 Large Head Broccoli chopped into bite sized florets
- 1 Small Red Onion cut into 1 inch pieces
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ½ teaspoon Garlic Powder
- 1 tablespoon Avocado Oil
Honey Mustard Sauce
- 2 tablespoon Mayo
- ⅓ cup Dijon Mustard
- ¼ cup Honey
- ½ teaspoon Oregano dried
- ½ teaspoon Basil dried
Preheat oven to 425°. Prepare a large rimmed baking sheet with parchment or foil for easy clean up.
Place the potatoes on the sheet pan in a single layer and toss with 1 tablespoon oil, ½ teaspoon salt & garlic powder. Roast for 15 minutes.
Meanwhile, in a small bowl whisk together the honey mustard sauce.
Once the potatoes are pre-roasted, add the chicken, broccoli and onion to the sheet pan.
Pour half of the sauce over the chicken and vegetables and toss to coat evenly. Place the sheet pan back in the oven and continue roasting until the chicken is cooked through and the vegetables are tender, about 15 more minutes.
Add the remaining sauce and broil for the last 2-3 minutes until carmelized.
Serve immediately, or store in air tight containers for meal prep.