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In today's fast-paced world, one-pan meals have become a go-to solution for busy individuals and families seeking quick, nutritious, and delicious options without the hassle of extensive cleanup. The one-pan cooking method allows you to combine all ingredients in a single vessel, maximizing flavor while minimizing effort. This technique not only simplifies meal preparation but also enhances the overall taste, as the ingredients meld together during cooking, providing a harmonious blend of flavors.

One-Pan Honey Mustard Chicken and Veggies

Discover the ultimate solution for busy weeknights with this Sweet & Savory One-Pan Honey Mustard Chicken and Veggies recipe. This easy dish brings together juicy chicken and colorful vegetables, all infused with a delicious honey mustard glaze. Not only is it simple to prepare and clean up, but it’s also a nutritious option packed with protein, vitamins, and fiber. Perfect for family dinners or meal prepping, enjoy a gourmet taste without the fuss.
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

2 cups baby potatoes, halved

2 cups broccoli florets

1 red bell pepper, chopped into bite-sized pieces

1 teaspoon dried thyme

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) so it's hot and ready for baking.

    Prepare the Marinade: In a medium mixing bowl, combine the honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper. Whisk until thoroughly mixed. Set aside about 1/4 cup of this marinade for later drizzling.

      Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish, then let the chicken marinate for a minimum of 30 minutes. For enhanced flavor, marinate in the refrigerator for up to 2 hours.

        Prepare the Vegetables: In a large mixing bowl, add the halved baby potatoes, broccoli florets, and chopped red bell pepper. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss everything together until the vegetables are fully coated with the oil and seasonings.

          Assemble in a Pan: Take a large rimmed baking sheet or a roasting pan and arrange the marinated chicken breasts in the center. Surround the chicken with the seasoned vegetables, spreading them out to ensure they cook evenly.

            Bake: Drizzle any remaining marinade over the chicken and vegetables. Place the pan in your preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F or 74°C) and the veggies are tender.

              Drizzle and Garnish: Once baked, carefully remove the pan from the oven. Drizzle the reserved honey mustard mixture over the chicken and veggies for an extra burst of flavor. Sprinkle chopped fresh parsley on top for a vibrant finish.

                Serve: Divide the chicken and vegetables among plates, savoring your delicious, quick one-pan meal that is both hearty and full of flavor.

                  Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings

                    Presentation Tips: For an elegant touch, serve the dish directly on the baking pan or in the roasting dish, making sure to distribute herbs evenly on top. Consider adding a lemon wedge on the side for a fresh flavor addition. Enjoy!