Sheet Pan Dijon Mustard Chicken Thighs and Vegetables
Sheet pan dijon mustard chicken thighs and vegetables is the perfect weeknight meal! Simple to make, this healthy recipe is full of flavor and is ready in about 30 minutes! Gluten free, paleo and Whole30 this recipe can easily be made low carb as well!
Servings 4 servings
Calories 348kcal
Cost $10.25 Recipe/$2.56 Serving
Ingredients
- 1 medium butternut squash $1.99
- 1 pound brussel sprouts $2.49
- 1/2 tsp sea salt $0.03
- 1 pounds boneless skinless chicken thighs $4.99
- 1/2 tbsp olive oil $0.11
- 1/2 tsp garlic powder $0.05
Dijon Mustard Marinade
- 1.5 tbsp dijon mustard $0.09
- 3/4 tbsp apple cider vinegar $0.05
- 1 tbsp olive oil $0.22
- 1 tsp dried thyme $0.10
- 1 tsp garlic powder $0.10
- 1/2 tsp sea salt $0.03
Instructions
- Preheat oven to 450F.
- Peel and chop the butternut squash into 1 inch cubes (bite-sized).
- Add parchment paper to a baking sheet and spray with non-stick spray. Add butternut squash and bake in the oven at 450F for about 30 minutes.
- Once the butternut squash is in the oven, cut the brussel sprouts in half lengthwise (or quarters if very large).
- Add parchment paper to second baking sheet and spray with non-stick spray. Add the sliced brussel sprouts to 1/2 of this baking sheet.
- Make the chicken marinade by combining all the marinade ingredients in a bowl. Add the chicken to the bowl and mix to coat the chicken in the marinade.
- Add the coated chicken to the other side of the baking sheet with the brussel sprouts and place in oven with butternut squash. Cook for 18 minutes.
- After 18 minutes, take the sheet pan with chicken and brussels out of the oven and check the temperature on the chicken. If the chicken has reached 165F, you can remove the chicken from the pan.
- Add 1/2 tbsp. olive oil, 1/2 tsp. garlic powder and 1/2 tsp salt to the brussel sprouts (stir well to coat) and place them back in the oven for 3-4 minutes.
- After 3-4 minutes, remove the brussel sprouts and the butternut squash.
- Serve hot or divide in meal prep containers for the rest of the week
Video
Notes
Substitutes:
- Butternut squash can be substituted with sweet potatoes or regular potatoes for a similar dish.
- Brussel sprouts can be substituted with broccoli, green beans, asparagus or bell pepper. Check on these thinner vegetables after about 10 minutes in the oven to ensure they do not burn.
Nutrition
Calories: 348kcal | Carbohydrates: 38g | Protein: 30g | Fat: 11g | Fiber: 11g | Sugar: 8g
