Honey Mustard Sheet Pan Chicken Dinner with Potatoes and Salad

 

Preparation Time:

35 min

Difficulty:

Expert

Ingredients:

• 450g of chicken breast
• 2 tablespoons of honey
• 2 tablespoons of Dijon mustard
• 500g of baby potatoes cut in half
• 15ml of olive oil
• 150g of arugula
• 50g of cherry tomatoes halved
• Salt to taste
• Pepper to taste
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika

Kitchen Tools Needed:

• Sheet pan
• Mixing bowl
• Whisk
• Knife
• Cutting board

Instructions:

• Preheat the oven to 200°C (400°F).
• In a mixing bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt and pepper until smooth.
• Place chicken breast on a sheet pan and coat it with the honey mustard mixture evenly.
• Add halved baby potatoes around the chicken on the sheet pan and drizzle with a little more olive oil, salt, and pepper.
• Roast in the oven for about 25 minutes or until the chicken is cooked through and the potatoes are tender.
• While the chicken and potatoes are cooking, prepare the salad by tossing arugula and cherry tomatoes with salt and pepper in a bowl.
• Once cooked, remove the chicken and potatoes from the oven and let them rest for a few minutes.
• Serve the chicken and potatoes on plates and garnish with the fresh arugula salad.

Macros:

• Total Calories: 621kcal
• Carbs: 45g
• Proteins: 90g
• Fats: 18g