Name: Sheet Pan Mustard Chicken and Veggies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken thighs; 4 cups of chopped veggies – I used carrots, broccoli and brussels sprouts; 1/4 cup oil; 1/4 cup whole grain dijon mustard; 3 tbsp coconut aminos or soy sauce; 1/2 tsp sea salt

Servings: 4 servings 1x

Ingredients

1.5 lb boneless skinless chicken thighs
4 cups of chopped veggies – I used carrots, broccoli and brussels sprouts
1/4 cup oil
1/4 cup whole grain dijon mustard
3 tbsp coconut aminos or soy sauce
1/2 tsp sea salt

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Instructions

Preheat oven to 400F and line a baking sheet with parchment paper
Chop veggies into bite size pieces – the vegetables must be chopped small enough that they will cook in the same amount of time as the chicken thighs
Arrange chicken thighs and veggies on the baking sheet
In a small mixing bowl whisk together the oil, whole grain mustard, coconut aminos (or soy), and salt
Pour the mustard sauce all over the chicken and veggies on the sheet pan
Use your hands or tongs to mix up the chicken and veggies so they are evenly coated in the sauce
Place in the oven to bake for 35 minutes at 400F
Remove the sheet pan from the oven and allow to cool slightly before enjoying!

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.