Sheet Pan Honey Dijon Chicken & Vegetables

Chicken breasts smothered in a homemade Honey Dijon sauce and surrounded by peppers,  green beans, and red onion. A one pan wonder!

With all that's been going on between our Presidential Election and the up rise in Covid-19 an easy dinner is what I reach for on a weeknight.  Let's take the "stress" out of cooking with an easy sheet pan dinner!

SHEET PAN HONEY DIJON CHICKEN & VEGETABLES

I love one pot cooking, don't you? Whether that cooking vessel is a skillet, wok, instant pot, slow cooker, or a sheet pan I am there!  OMG! there is nothing worse that cleaning up 5,362 dishes from cooking and that can easily happen when you have a lot of prep work and ingredients that are cooked separately.  Sheesh, I'm getting tired just thing about all of that!

That's why sheet pan dinners are genius.  They truly are....because everything is cooked on one pan, in the oven, and mostly at the same time.  It really is a simple way to put a tasty and satisfying dinner on the table with little effort, and the clean up is a BREEZE!  The prep is usually minimal for this type of meal.  A little chop here and there, but actually a lot of them are really dump and go.  I'm all for that, cause when there is a lot going on and I'm tired from the day I don't care to have to "think" to much about how to get a tasty dinner on the table.

For this meal chicken breasts are smothered in a homemade Honey Dijon sauce and surrounded by peppers,  green beans, and red onion.  Even the vegetables are doused with this delectable sauce!

The end result is a heavenly tasty chicken & vegetable dish that's done in under 30 minutes!  Now who doesn't love that?  

Enjoy!

Sheet Pan Honey Dijon Chicken & Vegetables

serves 3-4

3 boneless skinless chicken breasts

salt & pepper to taste 
2 lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
6 miniature sweet bell peppers, sliced into rings

Preheat oven to 425°. Pound your chicken to an even thickness about 1/2".  I cut the breasts in half crosswise. But you may leave them whole.

Place chicken on a greased 15x10 baking pan with a rim. Sprinkle with salt and pepper. Thinly slice 1 lemon and place them over the chicken. Cut the remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over the chicken.  Reserve remaining sauce for the beans.  Bake 10 minutes.

Meanwhile, combine beans, sweet peppers, remaining sauce, and season with salt and pepper to taste, tossing to coat. 

Remove the chicken from the oven and arrange vegetables around chicken in the pan. Bake until chicken is 165 degrees and beans are tender,  another 15-20 minutes. Serve immediately.