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In the realm of weeknight dinners, finding a dish that strikes a perfect balance between flavor and nutrition can be a challenge. Enter Sweet & Savory Baked Honey Mustard Chicken with Colorful Veggies—a delightful recipe that combines the rich, mouthwatering taste of honey and Dijon mustard with the vibrant crunch of fresh vegetables. This dish not only tantalizes the taste buds but also offers a nutritional boost, making it an excellent choice for families and busy individuals alike.

Baked Honey Mustard Chicken with Veggies

Discover the perfect weeknight dinner with Sweet & Savory Baked Honey Mustard Chicken paired with colorful veggies! This easy-to-make dish balances the rich sweetness of honey with the tangy zest of Dijon mustard, infusing the chicken with flavor. Loaded with vibrant vegetables like broccoli and bell peppers, it's not only tasty but also packed with nutrients. In just 30 minutes, you can serve a nutritious meal that satisfies the whole family. Elevate your dinner routine today!
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

1 cup broccoli florets

1 cup bell peppers (mixed colors, sliced)

1 cup baby carrots, halved

Fresh thyme or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking dish by lightly greasing it with cooking spray or a drizzle of olive oil.

    Make the Honey Mustard Marinade: In a medium bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken breasts in the baking dish. Pour half of the honey mustard marinade over the chicken, making sure to coat them evenly. Reserve the other half of the marinade for later. Cover the dish with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).

        Prepare the Vegetables: While the chicken is marinating, prepare the veggies. In a large bowl, toss the broccoli, bell peppers, and baby carrots with olive oil, salt, and pepper until they are well coated.

          Arranging in the Baking Dish: After marinating, remove the chicken from the refrigerator and place the vegetables around the chicken in the baking dish.

            Bake: Pour the reserved honey mustard marinade over the chicken and vegetables. Cover the baking dish with aluminum foil to lock in moisture. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.

              Serve: Once cooked, remove the dish from the oven. Let the chicken rest for a few minutes before slicing. Garnish with fresh thyme or parsley if desired. Serve warm, ensuring each plate has a generous amount of veggies.

                Prep Time, Total Time, Servings: 10 min | 1 hr | 4 servings