I always feel like the best of the food world is to be a little bad, and some good. Not so good that everything tastes like cardboard, but not so decedent that you can’t fit through the front door. It’s all about balance! Like last week, we had Healthy Salmon & Veggie Bake and then theses cute little Mason Jar Lid Lemon Tarts it’s all in the balance… just don’t more tarts than you do veggies, LOL.
This week probably won’t be any different than last week, cause it’s starting off the same, with this One Pan Chicken and Veggies, and I’m already working on a dessert that I thinks going to be pretty awesome.
Like with the Salmon Bake, the chicken is much the same, just change up your flavorings and you have a new healthy dinner in no time. We do a lot of broccoli cause it’s what I can get my fam to eat. But, this would be equally good with asparagus or green beans roasted along side the chicken and sweet potatoes. Do what ever your family will eat and keep them healthy so everyone can have dessert! Cause what’s life without dessert…
On 2 sheet pans, I tossed chicken and sweet potatoes with a mixture of honey, mustard, olive oil, apple cider vinegar, salt & pepper, that I shook up in a jar(Save the jar and the leftover mixture that settles at the bottom) and baked it at 400 for 15 to 20 minutes, the pulled the sweet potato pan out, tossed the broccoli on it and added a little olive oil to that jar, shook it up to mix with the leftovers that collected at the bottom and tossed the broccoli with it. It doesn’t overpower the broccoli, but it adds a little flavor and some oil so it won’t burn. Bake for another 15 minutes, until broccoli has soften a little, chicken is done and sweet potatoes are tender and browning a little. DINNER IS DONE! My husband really liked it and asked if I grilled it? I think the honey and mustard caramelize and make it taste kind of smokey and grilled.
One Pan Chicken & Veggie Bake
4 TBSP Honey
4 TBSP Dijon or Spicy Mustard
3 TBSP Olive Oil
1 tsp Apple Cider Vinegar
1 lb. boneless chicken breast
2 to 3 medium sweet potatoes, diced the same size 1/2″ chunks
1 head of broccoli, broke into pieces
salt & pepper
In a jar combine honey, mustard, olive oil and vinegar, shake very well to combine. On a foil line sheet pan, place chicken breast, salt & pepper chicken and on another foil lined sheet pan, add sweet potatoes and drizzle 1/2 the honey mustard over potatoes then the rest over the chicken. With your hands toss the potatoes, and with a brush, distribute the mixture you poured over the chicken evenly over all of them. Bake at 400 degrees for 15 to 20 minutes, remove the sweet potato pan, toss potatoes, add broccoli, add 1 TBSP of olive oil to jar, shake well to combine with the remaining honey mustard mixture the stayed in the jar, pour over the broccoli and toss broccoli. Return pan to the oven and bake for 15 minutes, until, chicken is done, sweet potatoes are soft and browning and broccoli is tender crisp, serve immediately.
This recipe was shared on The Country Cook Weekend Potluck!