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Sheet Pan Mustard Chicken and Veggies
Mustard chicken thighs and veggies cooked on a sheet pan
Course Dinner
Cuisine American
Keyword chicken thigh sheet pan dinner, mustard chicken thighs, sheet pan mustard chicken, sheet pan mustard chicken and veggies
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 4 servings
Calories 396kcal
- 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
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!
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