Chicken with Green Beans and Sweet Potatoes Sheet Pan
A simple sheet pan dinner with seasoned chicken, sweet potatoes, and green beans finished with a honey mustard drizzle that caramelizes right in the oven. High protein, one pan, under an hour.
Servings: 6
Calories: 352kcal
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1 inch pieces
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 2 medium sweet potatoes peeled and cut into 1 inch cubes (about 5 cups)
- 12 ounces green beans trimmed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, add the 2 pounds boneless, skinless chicken breasts cut into pieces. Season with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Drizzle the chicken with 1 tablespoon olive oil and toss until evenly coated.
- Place the 2 medium cubed sweet potatoes and 12 ounces trimmed green beans directly onto the prepared baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with the remaining ½ teaspoon salt. Toss everything right on the pan.
- Spread the vegetables out in a single layer and roast for 10 minutes to give the sweet potatoes a head start.
- Remove the baking sheet from the oven and add the seasoned chicken pieces among the vegetables.
- In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice. Drizzle the honey mustard mixture over the chicken and vegetables.
- Return the baking sheet to the oven and roast for another 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the sweet potatoes are tender and caramelized around the edges.
- Let everything rest for a few minutes before serving.
Notes
- Chicken breasts: Cut into even 1 inch pieces so everything cooks at the same rate. Boneless skinless thighs work too and are more forgiving if you tend to overcook chicken.
- Single layer: Give everything room on the pan. Crowding causes steaming instead of roasting and you lose the caramelization. Use 2 pans if needed.
- The honey mustard sauce: Make a double batch. One goes on before roasting, one goes in a bowl on the table. Same sauce, completely different experience.
- Dijon mustard: Don't swap for yellow mustard. Dijon has a depth and bite that yellow mustard doesn't have and it matters in this glaze.
- Internal temperature: Chicken is done at 165°F. Use a meat thermometer.
- Frozen green beans: Not recommended here. They release too much water and cause steaming instead of roasting.
- Leftovers: Store in a container in the fridge for up to 3 days. Reheat in the oven at 375°F for best results rather than the microwave.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 26g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 789mg | Potassium: 776mg | Fiber: 4g | Sugar: 11g | Vitamin A: 11289IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 3mg
