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Honey Mustard Sheet Pan Chicken Dinner

This easy honey mustard sheet pan chicken dinner brings together tender chicken, roasted potatoes, and crunchy green beans with a tangy-sweet glaze for a fuss-free, flavorful meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • 1 Sheet pan Large, lined

Ingredients
  

Main Ingredients

  • 2 cups Green beans washed and ends trimmed
  • 4-6 Red skin potatoes cut into 1 inch cubes
  • 2 Chicken breasts large, sliced into strips
  • 2 tablespoons Avocado oil or EVOO
  • 2 tablespoons Garlic powder
  • 1 teaspoon Honey
  • 1 tablespoon Dijon mustard
  • Minced garlic cloves
  • Salt to taste
  • Cracked pepper to taste
  • Extra avocado oil for drizzling
  • Honey mustard dressing for serving
  • Garlic cloves optional, for extra flavor

Instructions
 

Instructions

  • Preheat oven to 400°F. Prepare a sheet pan with parchment or light oil.
  • Spread cubed potatoes on pan. Drizzle with oil, garlic powder, salt, and pepper. Toss well. Roast 15 minutes.
  • Prepare chicken by slicing and mixing with avocado oil, garlic, and seasonings.
  • After 15 minutes, add chicken strips and green beans to pan. Drizzle more oil if needed.
  • Roast everything together for another 20 minutes until chicken is cooked and veggies are tender.
  • Optional: let rest briefly, then drizzle with honey mustard dressing and serve warm.

Notes

Leftovers store well for up to 4 days. Freeze in portions for easy reheating later. Reheat with a splash of water or broth to maintain moisture.