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Sheet Pan Mustard Chicken and Veggies

  • Author: Madeline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

Mustard chicken thighs and veggies cooked on a sheet pan


Scale

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 

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper
  2. 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
  3. Arrange chicken thighs and veggies on the baking sheet
  4. In a small mixing bowl whisk together the oil, whole grain mustard, coconut aminos (or soy), and salt
  5. Pour the mustard sauce all over the chicken and veggies on the sheet pan
  6. Use your hands or tongs to mix up the chicken and veggies so they are evenly coated in the sauce
  7. Place in the oven to bake for 35 minutes at 400F
  8. Remove the sheet pan from the oven and allow to cool slightly before enjoying!

Keywords: sheet pan mustard chicken, healthy sheet pan chicken, sheet pan mustard chicken and veggies