Description
A delicious and easy one-pan meal featuring tender chicken and sweet carrots coated in a honey mustard glaze.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby carrots
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper.
- Place the chicken breasts on a sheet pan and arrange the baby carrots around them.
- Pour the honey mustard mixture over the chicken and carrots, ensuring everything is well coated.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the carrots are tender.
- Garnish with fresh parsley if desired and serve warm.
Notes
- For extra flavor, marinate the chicken in the honey mustard mixture for a few hours before cooking.
- Feel free to add other vegetables like potatoes or broccoli to the sheet pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast and 1/4 cup carrots
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg