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When it comes to weeknight dinners, the appeal of a quick, delicious, and wholesome meal cannot be overstated. One dish that perfectly embodies these qualities is the Sweet & Savory One-Pan Honey Mustard Chicken and Veggies. This dish not only tantalizes your taste buds with a delightful balance of sweet and savory flavors but also simplifies the cooking process with its one-pan approach. Whether you're a busy parent juggling multiple responsibilities or a culinary novice looking to impress, this recipe is designed to cater to your needs with minimal fuss and maximum flavor.

One-Pan Honey Mustard Chicken and Veggies

Looking for a quick and delicious weeknight dinner? Try this Sweet & Savory One-Pan Honey Mustard Chicken and Veggies! This easy recipe combines juicy chicken breasts with a flavorful honey mustard glaze and vibrant vegetables for a complete meal that requires just one pan, making cleanup a breeze. Perfect for busy families or anyone wanting a nutritious meal without the hassle. Bring joy to your dinner table with this tasty dish 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 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).

    Prepare the Marinade: In a mixing bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper. Reserve about 1/4 cup of this mixture for drizzling at the end.

      Marinate the Chicken: Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor (refrigerate if marinating for longer).

        Prepare the Veggies: In a large mixing bowl, toss the halved baby potatoes, broccoli florets, and chopped red bell pepper with olive oil, salt, pepper, and dried thyme until evenly coated.

          Assemble in a Pan: Arrange the marinated chicken breasts in the center of a large rimmed baking sheet or a roasting pan. Surround the chicken with the seasoned vegetables, ensuring everything is in a single layer for even cooking.

            Bake: Pour any remaining marinade over the chicken and veggies for added flavor. Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and veggies are tender.

              Drizzle and Garnish: Remove the pan from the oven and drizzle the reserved honey mustard mixture over the chicken and veggies. Garnish with fresh parsley for color and flavor.

                Serve: Distribute the chicken and veggies onto plates and enjoy your quick, flavorful one-pan meal.

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