Sheet Pan Mustard Chicken and Veggies
Mustard chicken thighs and veggies cooked on a sheet pan
Servings 4 servings
Calories 396kcal
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
- 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!
Nutrition
Serving: 4g | Calories: 396kcal | Carbohydrates: 14g | Protein: 36g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1456mg | Potassium: 878mg | Fiber: 4g | Sugar: 7g | Vitamin A: 21436IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg
