One Pan Honey Mustard Chicken and Vegetables

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Perfect for busier nights, and also for meal prep, this recipe offers a clean protein combined with carbohydrate-rich sweet potatoes and additional vegetables, all encompassed with a sweet + savory dressing. It’s versatile, kid-friendly and offers easy clean up.


A healthy sheet pan chicken recipe:

  • Paleo

  • Grain free

  • Dairy free

  • Made from real ingredients

  • Versatile

  • Easy to prepare and clean up

Creamy honey mustard chicken is easier than you think!

The first time I made this recipe, I used regular red potatoes and broccoli and it worked beautifully. This time, I changed it up and used sweet potatoes and green beans. This is one of those versatile recipes that you can change out based on what you have, while simply adjusting cooking times if needed. Next on my list to try is carrots and asparagus! 


Tips in preparing one pan honey mustard chicken & vegetables:

  1. Do not skip the brine. Brining chicken breasts will make them juicer and takes just minutes. In addition, since you brine chicken breasts at room temperature, the chicken will cook more evenly. As an aside, if you choose to use chicken thighs, they needn’t be brined.

  2. In preparing the brine, be sure to use kosher salt and not table salt. The latter will make the final dish too salty.

  3. Make sure to coat your veggies in oil. Since we’re cooking at 400º, I suggest using avocado oil or a blend because of their higher smoke point.

  4. Layer your potatoes in one layer to allow them to cook evenly vs. having a “pile” of potatoes.

  5. When removing the chicken from the brine, I like to cut the bottom corner of the large ziplock bag and let the water drain. Just a kitchen hack that works for me!



Kiran Dodeja Smith is a Charlotte-based mom of four who enjoys running, yoga, HIIT classes and other ways of staying active. Kiran is a Holistic Health Coach and offers recipes and tips for making real food easy on her site below!