Honey Mustard Chicken & Roasted Veggies

For a super busy family, one pan meals are where its at!

Ingredients

  • 6 cups baby potatoes (halved)
  • 6 boneless, skinless chicken breasts
  • 8 cups broccoli florets
  • 3 Tbsps avocado oil (or olive oil)
  • 2 Tbsp butter (melted)
  • 2 Tbsp honey
  • 1 1/2 Tbsp Dijon mustard
  • 3 cloves garlic (minced)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • himalayan salt & black pepper (to taste)

Directions

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • In a small bowl, whisk together 2 Tbsp of oil, the butter, honey, mustard, garlic, oregano, basil and salt & pepper. Set aside.
  • Toss the potatoes with the remaining oil and place onto the prepared baking sheet.
  • Sprinkle with salt and pepper.
  • Arrange the chicken around the potatoes and brush each breast with the honey mixture.
  • Place into oven and roast until the chicken is completely cooked through (about 25-30 minutes) .
  • Stir in broccoli during the last 10 minutes of cooking time.
  • Remove from oven and allow to sit for 5 mins.
  • ENJOY!