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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 servings
- 1 medium butternut squash
- 1.5 pounds brussel sprouts
- 1/2 tsp salt
- 1.5 pounds boneless skinless chicken thighs
- 1/2 tbsp garlic olive oil or olive oil + 1/2 tsp garlic powder
Preheat oven to 450F.
Peel and chop the butternut squash into 1 inch (or so) 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.
While butternut squash is baking, cut the brussel sprouts in half lengthwise (or quarters if very large).
Add parchment paper to another baking sheet and spray with non-stick spray.
Place the chopped brussel sprouts on 1/2 of the second baking sheet.
Make the chicken marinade by combining all the ingredients in a bowl. Add the chicken to the bowl and mix to coat the chicken in the marinade
Add the 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 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 garlic olive oil and 1/2 tsp salt to the brussel sprouts 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
Calories: 411kcal | Carbohydrates: 37g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 1137mg | Potassium: 1738mg | Fiber: 10g | Sugar: 7g | Vitamin A: 425.1% | Vitamin C: 223% | Calcium: 18.5% | Iron: 30.3%