Sheet Pan Chicken and Veggies with Mustard Vinaigrette
A wholesome and tangy dish featuring tender chicken and roasted vegetables coated in a flavorful mustard vinaigrette!
Ingredients:
4 boneless, skinless chicken breasts
2 cups mixed vegetables e.g., carrots, green beans, potatoes, cherry tomatoes
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 tbsp red wine vinegar
1 tsp honey optional
1 clove garlic minced
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
Instructions:
Preheat your oven to 400F 200C. Line a large sheet pan with parchment paper.
In a small bowl, whisk together olive oil, Dijon mustard, whole-grain mustard, red wine vinegar, honey if using, garlic, thyme, salt, and black pepper to make the vinaigrette.
Place the chicken breasts and mixed vegetables on the sheet pan. Drizzle the vinaigrette over everything and toss until evenly coated. Spread in a single layer.
Bake for 25-30 minutes, or until the chicken is fully cooked internal temperature of 165F or 74C and the vegetables are tender and slightly caramelized.
Serve immediately, garnished with fresh parsley if desired.
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