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
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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.
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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.
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Chicken Thighs:
- Buy chicken thighs in bulk and freeze extras. Simply thaw the number you need overnight in the refrigerator before cooking.
- Sheet Pan Efficiency:
- Make use of a large sheet pan to cook everything at once, minimizing cleanup and combining flavors.
Cooking Instructions
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Preheat the oven to 400°F. Gather all your ingredients to streamline the process.
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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. -
Coat the Chicken:
Toss the chicken thighs in the honey mustard sauce until well-coated. -
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. -
Combine Chicken and Veggies:
Lay the chicken thighs on top of the vegetables and pour any remaining sauce over them. -
Bake:
Place the sheet pan in the oven and cook for 25-30 minutes, or until the chicken reaches 165°F internally. - 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!