Whole30 Honey Mustard Chicken Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
2 servings
-
Calories
720 kcal
-
Course
Dinner
-
Cuisine
North American
Whole30 Honey Mustard Chicken Recipe
Description
Whole30 Honey Mustard Chicken Recipe pairs chicken breasts with an assortment of vegetables—quartered red potatoes, chopped carrots, broccoli florets, red onion, and cherry tomatoes—roasted together on a sheet pan for ease and simplicity. The distinctive sauce uses pitted dates blended with Dijon mustard, avocado oil, water, and a pinch of sea salt to replicate honey mustard flavor without added sugars, compatible with Whole30 guidelines.
The cooking process begins by roasting the potatoes tossed with oil and salt for 10 minutes, then adding the chicken and vegetables coated in the homemade sauce for an additional 20 minutes. Cherry tomatoes are added later with a final coating of the sauce to finish cooking for 10 more minutes until the chicken is cooked through and vegetables are tender.
This method yields a balanced meal with tender chicken flavored by the sweet and tangy date mustard sauce and caramelized roasted vegetables. Using a sheet pan helps develop roasting flavors with minimal cleanup.
Ingredients
Faux Honey Mustard Sauce
- ½ cup dates pitted
- 2 tablespoons Dijon mustard Whole30 compliant
- 1 teaspoon avocado oil
- ⅓ cup water
- sea salt a pinch
Sheet Pan Honey Mustard Chicken
- 3 potato quartered, red
- 2 teaspoons avocado oil divided
- ½ teaspoon salt divided, sea salt
- 3 carrot chopped
- 1 head broccoli chopped
- ½ red onion chopped
- 2 chicken breast
- 1 pint cherry tomato
Instructions
- Turn your oven to 425 degrees. Place the dates in a bowl and cover them with hot tap water.
- Toss the potatoes with 1 teaspoon of the oil and ¼ teaspoon of the salt and place them on a baking sheet. Put the potatoes into the oven.
- Drain the water from the dates and put them into your blender with the rest of the Faux Honey Mustard Sauce ingredients and blend on high until smooth.
- Toss the carrots, broccoli, and red onion with the remaining teaspoon of oil and ¼ teaspoon salt.
- Once the potatoes have been in the oven for 10 minutes, add the chicken and veggies tossed in oil. Coat both sides of the chicken with half the Faux Honey Mustard Sauce and put the pan back into the oven.
- After 20 minutes, remove the pan from the oven, add the tomatoes to the pan, and coat the top of the chicken with the remaining sauce. Cook for 10 minutes more, or until the chicken is cooked through and the veggies are soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Serving | 1 chicken breast with ½ of the veggies and sauce | |
| Calories | 720kcal | 36% |
| Carbohydrates | 120g | 40% |
| Protein | 44g | 88% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1153mg | 48% |
| Potassium | 3943mg | 84% |
| Fiber | 21g | 84% |
| Sugar | 44g | 88% |
| Vitamin A | 18408IU | 368% |
| Vitamin C | 362mg | 402% |
| Calcium | 268mg | 27% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
