Honey Mustard Chicken & Sweet Potato Sheet Pan Dinner
This healthy Honey Mustard Chicken & Sweet Potato Sheet Pan Dinner recipe is an easy 5 ingredient dinner the whole family will enjoy! Tender sweet potatoes are roasted along with marinated chicken breasts for a simple one pan meal.
Servings: 4
Calories: 445kcal
Ingredients
Honey Mustard Dressing
- 1/3 cup mayonnaise
- 2 Tablespoons whole grain mustard
- 1 1/2 teaspoon apple cider vinegar
- 2 Tablespoons honey
- pinch of salt
Chicken & Sweet Potatoes
- 1 pound boneless skinless chicken breasts
- 1/2 cup honey mustard dressing
- 2 medium sweet potatoes
- 1 small red onion
- 2 Tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- pinch of black pepper
Instructions
- Preheat oven to 400°F.
- Prepare the honey mustard dressing by whisking all the ingredients together in a small bowl. You can skip this and use a bottle of honey mustard dressing if you prefer.
- Place chicken breasts between two layers of Saran wrap and tendering by hitting with a rolling pin or tenderizer until they are even and 1/2 inch thick.
- Add 1/2 cup honey mustard to a gallon resealable bag with the chicken breasts. Place in the refrigerator to marinate.
- Peel and chop the sweet potatoes into 1/2 inch thick pieces. Chop onion into 1 inch pieces. Add veggies to a sheet pan and drizzle with olive oil. Toss with the garlic powder, salt and pepper.
- Bake at 400°F for 20 minutes.
- Remove the chicken breasts from the honey mustard and discard any marinade. Nestle the chicken into the sweet potatoes. Don't place on top of the vegetables.
- Bake an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and serve with additional honey mustard for dipping.
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 20g | Protein: 37g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 105mg | Sodium: 391mg | Fiber: 2g | Sugar: 9g