Description
Savor the vibrant flavors of this sheet pan chicken and veggies recipe, a delightful one-pan meal that combines juicy chicken breasts with an array of colorful vegetables. Drizzled in a savory sauce, this dish is perfect for busy weeknights, making dinner feel special with minimal prep and cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups bell peppers (assorted colors), sliced
- 1 medium red onion, cut into wedges
- 1 pound baby potatoes, halved
- 3 tablespoons extra virgin olive oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or spray it with nonstick cooking spray.
- Season chicken breasts generously with salt, pepper, and any preferred spices.
- Chop bell peppers, red onion, and baby potatoes into similar sizes for even cooking.
- In a small bowl, whisk together soy sauce, honey, Dijon mustard, garlic, and olive oil; reserve half for later.
- In a large bowl or directly on the baking sheet, toss the chicken with veggies and drizzle half of the sauce over everything.
- Spread evenly on the baking sheet and bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
- Serve on plates and drizzle with reserved sauce.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg