Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 pound small potatoes, quartered
- 1 pound broccoli florets
- 1 red bell pepper, chopped
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper to make the honey mustard sauce.
- In a large bowl, combine chicken pieces, potatoes, broccoli florets, and red bell pepper.
- Pour about half of the honey mustard sauce over the chicken and vegetables. Toss to coat evenly.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Drizzle the remaining honey mustard sauce over the cooked chicken and vegetables before serving.
Notes
- For easier cleanup, use parchment paper on your baking sheet.
- Adjust the amount of honey or mustard to your preference.
- Feel free to substitute other vegetables like carrots, zucchini, or Brussels sprouts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg