I haven’t lived at home for nearly 10 years, but my family still loves to remind me that growing up my room was a complete and utter wreck. Think “a bomb 1,000% went off in here” kind of wreck – but never filthy, let me just clarify (big difference in filth and mess)! Despite the mess though, I’d go through phases of major clean out. I’d take a 32 gallon trash can – sometimes forcefully by my parents – and get rid of broken toys, useless gadgets, you name it.
You know what they say, you do things enough times and it’ll become a hobby. So fast forward to today and I’ve learned to crave a clean slate. The 32 gallon trash can may not make an appearance, but my closets and pantry sure do have a lot of turn over. It now being January I’m clearly in the clean out phase for my body. I’ve been drinking and eating like hell since around Halloween, and I feel awful. I haven’t been sleeping well, I’m in a constant state of bloat, and I can tell how irritable I’ve been lately. So this month I’m focusing on getting my diet back on track and eliminating alcohol (with a couple exceptions) – think: more veggies, less cookies.
Now, those fad diets can get out of here. I’m just here for good old-fashioned clean eating while paying attention to the amount of sugar and carbs I’m putting into my body. So today I bring you a fool-proof sheet pan dinner you can never go wrong with. If you’re not familiar with sheet pan dinners, buckle up – because you’re about to be in for a treat.
I love this honey mustard chicken paired with the crunch of the broccoli and asparagus as well as the sweetness of the carrots and onion. Be warned: if you’re cooking for one, like your’s truly, you’re going to have hella leftovers, so you may want to half this recipe. I was not as wise, and made all of it, so you know what I’ll be eating for the next 5 meals after today.
You’re thinking: “Katie, stop talking so we can get to the recipe!”
Okay, okay, okayyyyy – you win! ENJOY!
Honey Mustard Sheet Pan Chicken
For the Honey Mustard Glaze
- 2-3 tbsp honey
- 1 tbsp whole grain mustard
- 2 tbsp brown sugar
For the Sheet Pan
- olive oil for drizzling
- 3-4 breasts chicken
- 3 large red-skinned potatoes chopped
- 1 large red onion sliced
- 2 medium carrots chopped
- 2 cups broccoli florets
- 10 asparagus spears
- Preheat the oven to 400*F.
- Spread the chicken, potatoes, onion, and carrots evenly across the pan.
- In a small bowl whisk honey, brown sugar, and mustard until combined well. Brush the mixture atop the chicken breasts.
- Drizzle olive oil over the veggies and chicken. Cook for 25 minutes.
- Take out of the oven and flip the veggies. Arrange the broccoli and asparagus evenly across the tray.
- Drizzle olive oil once more and place in the oven for 5-10 more minutes (or until chicken is thoroughly cooked).
As always, if you try any of the recipes I post please shoot me a line! I’d love to hear from you!!