35 MINUTE AND INE SHEET PAN IS ALL YOU NEED FOR THIS HONEY MUSTARD CHICKEN RECIPE #BALCKPEPPER #CHICKEN

Negligible exertion — that is our preferred expression. Complete a touch of organizing, brushing, and showering, at that point let the stove deal with the remainder of the work, for a supper that is certain to wind up on the customary formula turn. We utilize slashed potatoes, carrots, and red onion in this formula, however you could without much of a stretch supplant with infant new potatoes, child carrots, and shallots or scallions to skirt the blade work! Reward: Throw a touch of cooked couscous or quinoa in the scraps (possibly a shameless sprinkling of goat cheddar as well), and tomorrow's lunch is arranged. In the event that you adore the sheet-skillet strategy, investigate a portion of these veggie sheet container suppers.

Ingredients:

• 3 large red-skinned potatoes, chopped into bite-size chunks
• 2 large carrots, peeled and chopped into bite-size chunks
• 1 large red onion, peeled and sliced into chunky wedges
• 4 chicken breasts
• 3 Tablespoons honey
• 1 Tablespoon whole-grain mustard
• 2 Tablespoons brown sugar
• 3 Tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Medium head of broccoli, broken into florets
• 20 asparagus spears
• Small bunch of parsley, finely chopped

Instructions:

• Preheat the oven to 400 degrees Fahrenheit.
• Arrange the potatoes, carrots, onion, and chicken breasts on a large sheet pan.
• Mix together the honey, mustard, and brown sugar. Brush this mixture on the chicken breasts. Drizzle two tablespoons of the oil over the chicken and vegetables, then sprinkle on the salt and pepper. Bake in the oven for 25 minutes.
• Take the sheet pan out of the oven. Use a spatula to turn the vegetables over, then add the broccoli and asparagus. Drizzle on the remaining oil and sprinkle on another pinch of salt and pepper. Place back in the oven to cook for a further 5-10 minutes until the chicken is cooked through and the vegetables are tender.
• Sprinkle with parsley and serve!

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