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One-Pan Honey Mustard Chicken with Fingerling Potatoes + Broccoli
Servings 8 servings
- 1 lb boneless skinless chicken breasts
- 1 lb fingerling potatoes cut in half
- 1 lb broccoli florets
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 400F. Arrange chicken, potatoes, and broccoli on a greased baking sheet. In a small bowl, whisk honey, mustard, oil, salt, and pepper until smooth. Pour over chicken and vegetables and toss to coat. Spread evenly on prepared baking sheet.
Roast chicken and vegetables at 400F 30-35 minutes or until chicken registers 165F and vegetables are tender. Enjoy!
Calories: 219kcal | Carbohydrates: 21.9g | Protein: 19.4g | Fat: 6.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 5.1g | Cholesterol: 50mg | Sodium: 160mg | Fiber: 2.7g | Sugar: 10.3g