Honey Mustard Chicken with Roasted Cauliflower
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 23 min
- Cost
- $21.00
- Nutrition
- 520 cal · 54g protein
- sheet-pan
- kid-favorite
- high-protein
🍳 1 pan · Picky-eater safe bet: plain chicken, sauce on the side · kept by 1 family
Honey Mustard Chicken with Roasted Cauliflower is a weeknight dinner that serves 4 and is on the table in about 33 minutes, for around $21 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Mashed potatoes (20 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Parchment paperDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 lb boneless skinless chicken thighs
- 20 oz cauliflower florets
- 8 oz sugar snap peas
- ½ cup honey mustard dressing
- 3 tbsp butter
- ½ tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 450°F. Line a large sheet pan with foil or parchment.
- Melt the butter. Toss the cauliflower florets on the pan with 2 tablespoons melted butter, 1/2 teaspoon salt, and pepper. Spread to one side of the pan.
- Pat the chicken thighs dry and season with paprika, 1/2 teaspoon salt, and pepper. Lay them on the other side of the pan and brush with half the honey mustard dressing.
- Roast 15 minutes. Add the snap peas to the pan, drizzle with the remaining 1 tablespoon butter, and brush the chicken with the rest of the dressing.
- Roast 6 to 8 minutes more until the chicken reaches 165°F and the cauliflower is browned at the edges. Serve the chicken over the vegetables with any pan juices spooned on top.
- Picky eaters can have the plain roasted cauliflower and snap peas.
- Make ahead: cut the cauliflower and mix the paprika, salt and pepper up to a day ahead, then store covered in the fridge.
On the side: Mashed potatoes (20 min)
2 lb yukon gold potatoes
- Peel and cut the potatoes into 2-inch chunks. Cover with cold salted water, bring to a boil and cook 15 minutes, until a fork slides in easily.
- Drain, then mash with a pat of butter and a splash of milk. Season with salt and pepper.
Nutrition per serving
- Protein
- 54 g
- Carbohydrates
- 16 g
- Fiber
- 3 g
- Sugar
- 6 g
- Fat
- 26 g
- Saturated fat
- 11 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop