Sheet Pan Honey Mustard Chicken & Veggies

Dinner doesn’t have to be complicated to be delicious—and this Sheet Pan Honey Mustard Chicken & Veggies recipe is proof. With just one pan and a handful of wholesome ingredients, you can serve your family a complete, nourishing, and flavorful meal in under 30 minutes.

Whether you’re meal prepping for the week, trying to clean fewer dishes, or simply looking for a healthy dinner your kids will actually eat—this dish is a game changer. Best of all, it contains no pork, no bacon, no wine, and no alcohol, making it ideal for halal kitchens and inclusive family tables.

What Makes This Dish So Special?

• ✅ One pan = less cleanup

• ✅ Perfectly balanced – protein, fiber, good carbs

• ✅ Naturally gluten-free & dairy-free

• ✅ Easily customizable for picky eaters

• ✅ Halal-friendly

• ✅ Great for meal prep and leftovers

Ingredients You’ll Need

Here’s everything you’ll need to make this hearty one-pan meal. Feel free to swap in your favorite seasonal veggies!

For the Chicken:

• 4 boneless, skinless chicken breasts or thighs (halal-certified)

• Salt & pepper, to taste

• 2 tbsp olive oil

For the Vegetables:

• 2 cups broccoli florets

• 1 large red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 red onion, cut into wedges

• 1 cup cubed carrots or sweet potatoes

For the Honey Mustard Glaze:

• ¼ cup Dijon mustard (check for halal certification)

• 2 tbsp whole grain mustard

• 3 tbsp raw honey

• 1 tbsp apple cider vinegar (or lemon juice)

• 1 garlic clove, minced

• Optional: ¼ tsp ground paprika or turmeric for color

Garnish:

• Fresh parsley or thyme

• Lemon wedges (optional)

Instructions

Step 1: Preheat Your Oven

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easier cleanup.

Step 2: Prep the Veggies

Toss all your chopped vegetables in a bowl with 1 tbsp olive oil, a pinch of salt, and pepper. Spread them out evenly across the baking tray, giving them space to roast instead of steam.

Step 3: Mix the Honey Mustard Sauce

In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, apple cider vinegar, and garlic. Taste and adjust sweetness or tanginess to your preference.

Step 4: Season and Glaze the Chicken

Place your chicken breasts (or thighs) on the sheet pan among the veggies. Drizzle remaining olive oil over them and season with salt and pepper. Spoon or brush the honey mustard glaze generously over the chicken.

Step 5: Bake

Bake for 20–25 minutes, or until the chicken is fully cooked (internal temp of 165°F / 74°C) and veggies are caramelized and tender.

Step 6: Optional Broil

For extra caramelization, broil the pan for the final 2–3 minutes—keep a close eye to avoid burning.

Step 7: Serve and Enjoy

Sprinkle with fresh herbs and serve warm with lemon wedges, quinoa, rice, or flatbread for a complete meal.

Nutritional Highlights (Per Serving)

This recipe is naturally rich in lean protein and fiber, and it’s low in saturated fat. Perfect for those watching their intake or aiming for heart-healthy meals.

Variations and Customizations

Make it your own with these easy swaps and add-ons:

Swap the Protein:

• Use chicken thighs for juicier flavor

• Try halal turkey breast or chickpeas for a vegetarian version

• Use firm tofu marinated in the honey mustard for a plant-based twist

Switch Up the Veggies:

• Cauliflower, green beans, zucchini, or asparagus work great

• Add cherry tomatoes for extra pop and sweetness

• Use whatever’s in season or in your fridge!

Spice It Up:

• Add a pinch of chili flakes or cayenne to the sauce

• Try a little smoked paprika or garam masala for depth

Make Ahead & Storage Tips

Make Ahead:

• Marinate chicken in the honey mustard glaze and store in the fridge up to 24 hours in advance.

Store Leftovers:

• Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Meal Prep Friendly:

• Divide into meal containers with brown rice or couscous. Add fresh greens on the side for an easy, portable lunch.

Serving Suggestions

Here are a few ways to turn this into a full feast:

• Serve with quinoa, couscous, or rice pilaf

• Add warm whole-wheat flatbread or naan

• Pair with a crisp green salad and vinaigrette

• Finish with a side of lemony hummus or tzatziki

Frequently Asked Questions (FAQs)

Can I make this ahead for meal prep?

Yes! Cook the entire dish and divide into containers for up to 4 days of healthy lunches or dinners.

Is this recipe spicy?

Not at all. It’s mild and sweet. If you like spice, feel free to add chili flakes or hot sauce.

Can I make this vegetarian?

Yes! Substitute chicken with chickpeas, tofu, or hearty roasted mushrooms and cauliflower.

Can I freeze leftovers?

You can freeze the chicken and veggies together for up to 2 months. Reheat gently in the oven for best texture.

Is the mustard halal?

Always check your labels, but most Dijon and whole grain mustards are free of alcohol. Opt for vinegar-based or halal-certified brands.

Why This Recipe Works for Halal & Family Kitchens

This recipe is a go-to for modern halal households because it:

• Uses no forbidden ingredients (no pork, bacon, wine, or non-halal meats)

• Features whole foods—chicken, fresh vegetables, olive oil, and pantry staples

• Requires no special equipment or techniques

• Appeals to kids and adults alike

• Can be made quickly and affordably

Whether you’re cooking for picky toddlers or active teens, this dish will likely land on your weekly rotation.

Final Thoughts

The beauty of Sheet Pan Honey Mustard Chicken & Veggies is its simplicity. It doesn’t ask for complicated steps, but the result is full of flavor, warmth, and nourishment. You’ll get a beautifully caramelized glaze, juicy chicken, and roasted vegetables—all without a sink full of dishes.

This is real food that real families can make any night of the week. And with its clean ingredients and big flavors, it’s also perfect for sharing, meal prepping, or prepping ahead for holidays and busy weekdays.