Description

A quick and easy weeknight dinner featuring chicken breasts and green beans roasted on a single sheet pan with a sweet and tangy honey mustard glaze.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts
2 tablespoons yellow mustard
3 tablespoons honey
1 tablespoon soy sauce
3 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon black pepper
1 pound fresh green beans, trimmed
1/2 teaspoon salt
1 medium red onion, sliced (optional)
1 large bell pepper, sliced (optional)

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone liner.
Rinse chicken breasts and pat dry. Pound to an even 1/2-inch thickness if necessary. Place on the prepared sheet pan.
In a medium bowl, whisk together yellow mustard, honey, soy sauce, minced garlic, olive oil, and black pepper until smooth.
Pour half of the sauce over the chicken and coat evenly. Set aside.
Trim green beans and toss with the remaining sauce and salt. Spread green beans around the chicken on the sheet pan. Add optional vegetables if using.
Roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and green beans are tender-crisp. Tent with foil if browning too quickly.
Remove from oven and let chicken rest for 5 minutes before slicing against the grain.
Serve with roasted vegetables and drizzle with any extra sauce from the pan.

Notes

Do not crowd the pan to ensure roasting instead of steaming. Pound chicken to even thickness for uniform cooking. Use fresh garlic for best flavor. This recipe does not freeze well as green beans become mushy upon thawing.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken breast and
Calories: 320
Sugar: 16
Sodium: 600
Fat: 10
Saturated Fat: 2
Carbohydrates: 20
Fiber: 4
Protein: 30

Keywords: sheet pan dinner, honey mustard chicken, weeknight dinner, easy chicken recipe, green beans, healthy dinner, gluten-free option