Sheet Pan Honey Mustard Chicken and Veggies

Sheet Pan Honey Mustard Chicken and Veggies Meal Prep Recipe

Meal prepping is a fantastic way to save time during the week, and this Sheet Pan Honey Mustard Chicken and Veggies recipe makes it a breeze! Here’s how to prepare and store this delicious meal, ensuring you enjoy flavorful, nutritious dishes without the last-minute stress.

Ingredients Checklist

Honey Mustard Sauce:

• ½ cup mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp yellow mustard
• 3 Tbsp honey
• 1 tsp apple cider vinegar
• ⅛ tsp garlic powder
• ⅛ tsp paprika
• ½ tsp salt (divided)
• ½ tsp black pepper (divided)

Chicken and Veggies:

• 4 boneless, skinless chicken thighs
• 3 medium red potatoes, cubed
• 1 red onion, diced
• 8 oz. green beans, trimmed
• 2 carrots, chopped
• 2 Tbsp vegetable oil

Time-Saving Tips

1. Batch Preparation:

   • Prepare a double batch of the honey mustard sauce. Store half in the refrigerator for use in future meals or add to salads.

2. Veggie Prepping:

   • Chop all vegetables in advance and store them in airtight containers. This allows you to quickly toss them onto the sheet pan on cooking day.

3. Chicken Thighs:

   • Buy chicken thighs in bulk and freeze extras. Simply thaw the number you need overnight in the refrigerator before cooking.
4. Sheet Pan Efficiency:
   • Make use of a large sheet pan to cook everything at once, minimizing cleanup and combining flavors.

Cooking Instructions

1. Preheat the oven to 400°F. Gather all your ingredients to streamline the process.

2. Make the Honey Mustard Sauce:
   In a medium bowl, mix together the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, and half of the salt and pepper until smooth.

3. Coat the Chicken:
   Toss the chicken thighs in the honey mustard sauce until well-coated.

4. Prepare the Veggies:
   Place your prepped red potatoes, diced onion, green beans, and carrots on a sheet pan. Drizzle with vegetable oil, sprinkle the remaining salt and pepper, and mix well.

5. Combine Chicken and Veggies:
   Lay the chicken thighs on top of the vegetables and pour any remaining sauce over them.

6. Bake:
   Place the sheet pan in the oven and cook for 25-30 minutes, or until the chicken reaches 165°F internally.

7. Portion Out:
   Let it rest for a few minutes, then divide the chicken and veggies into meal prep containers.

Storage Options

• Refrigerate: Store your meal prep containers in the fridge for up to 4 days.
• Freeze: For longer storage, freeze portions for up to 3 months. To reheat, thaw in the fridge overnight, then warm in the microwave or oven at 350°F until hot.

Reheating Tips

• Microwave: Heat portions in 30-second intervals until warmed through.
• Oven: Place in a baking dish, cover with foil, and reheat in a preheated oven at 350°F until heated thoroughly.

Serving Suggestions

Serve immediately after cooking or as a heated meal prep. Pair it with a light side salad or some warm dinner rolls for a complete meal!

With this Sheet Pan Honey Mustard Chicken and Veggies meal prep recipe, you can enjoy delicious home-cooked meals throughout the week with minimal effort!