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in 30 Minute Meals, Gluten-Free, Mains, Meal Prep Lunches · February 21, 2021

Honey Dijon Chicken & Veggies One-Pan Bake

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This delicious Honey Dijon Chicken & Veggies One-Pan Bake is the perfect sweet & tangy dish for busy nights. Cooked right in one pan to make dinner super easy & will save you from washing tonnes of dishes afterwards.

Ingredients:

The ingredients in this recipe are so simple. You may already have most of them in your pantry and fridge!

You could try substituting the vegetables in this meal, however you want to be mindful to choose ones that have a similar cooking time to the chicken.

Honey Dijon Sauce:

  • Old fashioned/grainy dijon mustard- you could use regular dijon if that is what you have on hand, however I love the flavour of the grainy type!
  • Honey
  • Cayenne pepper
  • Lemon juice
  • Garlic
  • Salt & pepper

Chicken & Veggies:

  • Mini round potatoes- you could use other types of potatoes, however ensure you chop them in 1 x 1 inch cubes so they cook at the proper rate.
  • Carrots- use the whole thin carrots if you can find them in the grocery store. If not, use regular large carrots sliced in half or quartered lengthwise.
  • Yellow onion
  • Chicken thighs- chicken thighs cook at the same rate as the veggies here. If you opt to use chicken breast, id recommend tenderizing them until they are 1/4-1/2 inch thick to ensure they cook properly.

How to Make Honey Dijon Chicken & Veggies One-Pan Bake

  • Start by making the simple Honey Dijon Sauce. Just combine all ingredients and stir!
  • Next, prepare the ingredients. Slice the potatoes in half, slice the onion. If you’re using regular carrots (the thicker ones), just slice in half lengthwise to ensure all ingredients cook at the same rate!
  • Add the veggies and chicken to a bowl and coat with about half the Honey Dijon Sauce. Use the remaining sauce for the carrots.
  • Add to the parchment lined baking sheet & bake for 35-35 minutes, flipping halfway through. That’s it!

I personally love how easy this meal is. If you feel drained after a work day, and cooking an extravagant meal is the LAST thing you’d call a good time, this is the meal for you.

Other easy dinner recipes on the blog:

  • Vegan Tempeh Bolognese
  • Comforting Slow-Cooker Chicken Noodle Soup

Leave a star rating and review below if you try out this recipe! Enjoy!

30 minute sheet pan dinner chicken veggies honey dijon

Honey Dijon Chicken & Veggies One-Pan Bake

Andrea Toole
Honey Dijon Chicken & Veggies One-Pan Bake is the perfect sweet & tangy dish for busy nights. Cooked right in one pan to make dinner super easy!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Servings 4

Ingredients
  

Honey Dijon Sauce

  • 1/4 cup old fashioned dijon mustard (the seedy/grainy kind)
  • 1/4 cup honey
  • 1/4 tsp cayenne pepper
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • Pinch salt & pepper

Chicken & Veggies

  • 1 ½ lbs small round potatoes, sliced in half
  • 1 medium yellow onion, sliced
  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 bunch (350g) thin carrots, tops sliced off (or regular large carrots sliced in half lengthwise)

Instructions
 

  • Preheat the oven to 425F. Line a baking sheet with parchment paper.
  • Mix ingredients for the Honey Dijon Sauce together in a small bowl and set aside.
  • Add the sliced poatoes, onion and chicken thighs to a medium bowl. Add a little over half the Honey Dijon Sauce to the bowl and mix to coat everything.
  • Lay the carrots on the baking tray and drizzle the remaining honey mustard sauce over the carrots, using your hands to spread the sauce to coat.
  • Add the chicken, potatoes and onion to the tray and spread everything out evenly. If you don't have a large enough baking tray for everything to fit well, I'd reccomend using two.
  • Bake for 15 minutes, remove from the oven and flip the carrots and stir around the potatoes and onion. Return to the oven and bake for another 15-20 minutes until the chicken is cooked through (internal temp of 165F), and the potatoes and carrots are fork tender. Enjoy!

Notes

If your baking tray isn’t large enough to fit everything without overcrowding, use 2 parchment lined trays instead. 
Perfect to serve with a simple side salad!
Previous Post: « Comforting Slow-Cooker Chicken Noodle Soup
Next Post: Gingerbread Granola »

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Welcome to The Dietitian Feed, a spot for all things food. I can't wait to see what you make!
Your Meal Planning Dietitian, Andrea Toole

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Andrea | Healthy + Easy Recipes
New! Creamy Lemon Parmesan Pasta Primavera 🍋 T New! Creamy Lemon Parmesan Pasta Primavera 🍋

This vibrant spring meal is the perfect nutritious & delicious dinner using local whole milk to create a creamy, yet light sauce.

As a dietitian I'm always looking for easy ways to add balance to my meals. Whole milk products are a favourite as they contain many good-for-you fats & quality protein which provide lasting fullness & satisfaction!

LIKE & SAVE this post to add to your meal rotation!

Tap the link in my bio to grab the full detailed recipe🥛

Ingredients:
•16 oz dry tagliatelle pasta, or pasta of choice
•1 cup reserved pasta water
•2 tsp olive oil
•1 medium zucchini, sliced into ribbons
•1 medium carrot, sliced or peeled into thin ribbons
•1 large red bell pepper, thinly sliced
•1/2 cup frozen green peas

Creamy Lemon Parmesan Sauce
•2 tbsp olive oil
•3 large cloves garlic, minced
•2 tbsp all-purpose flour
•1 1/2 cups whole milk (3.25% M.F.) *Swap for lactose free milk if needed, it’s just as nutritious!
•1 cup freshly-grated block parmesan cheese, plus more for topping
•1 1/2 tbsp chopped fresh basil leaves, or 1/2 tsp dried basil
•Zest and juice of 1 medium lemon
•Freshly cracked black pepper for topping

Method summary:
1. Cook the pasta in salted water to 2 minutes less than al dente according to the package. Reserve 1 cup of the pasta water before straining.
2. In a large frying pan sauté the veggies in 2 tsp oil for 4-7 minutes.

Sauce:
3. Heat a separate medium saucepan over medium to medium-low heat and add the oil once hot. Add in the garlic and sauté for 30 seconds then whisk in the flour.
4. Whisk the flour and oil constantly for 30-90 seconds until it turns golden brown, careful not to over cook. Once the mixture starts to turn golden brown, gradually whisk in the milk. 
5. Increase the heat to bring the sauce to a rapid simmer then mix in the cheese. Turn down the heat to maintain a gentle simmer stirring frequently for 3-5 mins until slightly thickened. 
6. Mix the basil, lemon zest, juice and the cooked veggies and pasta into the sauce. Add a bit of reserved pasta water for creaminess, if needed. Top with more cheese and black pepper prior to serving.
A must bake this weekend 🐣🥕 This Carrot Cak A must bake this weekend 🐣🥕

This Carrot Cake Loaf with Cream Cheese Frosting is perfectly moist and made with nourishing ingredients like whole wheat flour & Greek yogurt, apples and carrots.

SAVE & LIKE this post to make later

Grab the full  recipe at my link in bio, happy baking 🥕

Ingredients:

Carrot Cake Loaf
* 1 cup whole wheat flour, spooned and levelled
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 ½ tsp cinnamon
* 1 tsp ground ginger
* Pinch nutmeg
* 1/3 cup vegetable oil (I used canola)
* 1/2 cup brown sugar
* 2 large eggs
* 1/2 cup plain or vanilla Greek yogurt
* 1 tsp vanilla extract
* 1 ½ cups shredded carrot (from about 1 large carrot)
* 1 small apple, shredded (about 3/4 cup)
* 1/2 cup walnuts, chopped
Cream Cheese Frosting
* 4 oz cream cheese, softened to room temperature (about half of a 250g brick)
* 1/3-1/2 cup powdered sugar (Depending on your sweetness preference)
* 1/2 tsp vanilla extract

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#eastercookies #healthybaking #carrotcake #creamcheesefrosting #healthylifestyle #healthyrecipes #holidaybaking #dietitian #healthysnacks #tiunutritionplan #healthycarrotcake #snackideas #healthyeating #f52grams #wholefoods
Re-sharing because this salad deserves all the spo Re-sharing because this salad deserves all the spotlight 🥗

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Peanut Sauce: adds healthy fats (dietary fats are so filling!)
Veggies: add lots of fibre
Edamame Beans: a great source of protein
Rice Noodles: add complex carbohydrates and a little more fibre 

All these nutrients combined create a satisfying, balanced meal that will keep you full for hours. 

LIKE & SAVE this post to make it later, you know I will be!

Ingredients:
* ½ a small purple cabbage, diced
* ½ bunch of kale, finely chopped
* 1 large carrot, grated
* 2 Green onions, chopped
* 1 red pepper, diced
* ⅓ cup fresh cilantro, chopped
* 2 cups edamame beans
* ½ cup roasted, salted peanuts
* Soba noodles or noodles of choice (could even pair with a grain)

Ginger Peanut Sauce
* ⅓ cup natural peanut butter
* 2 tbsp soy sauce
* 2 tbsp honey or maple syrup
* 3 large garlic cloves, minced
* Juice of 2 limes
* 2 tbsp grated ginger
* 3 tbsp water to thin
* Optional: ½ tsp red pepper flakes

Method:
1. Add all your chopped veggies to a large bowl. 
2. Whisk all ingredients for the ginger peanut sauce together in a small bowl, then pour over the vegetables and mix well. 
3.Serve on top of soba noodles (or noodle of choice). 

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#peanutsauce #choppedsalad #healthyrecipes #healthylifestyle #tiunutritionplan #f52community #nutritionplan #wholefoods #popsugarfood #dinnerideas #lunchideas #lunchinspo #healthyeating #goodfoodgoodmood #veggierecipes #plantbasednutrition
Looking like a snack 🤩 These Banana Oat Chocol Looking like a snack 🤩

These Banana Oat Chocolate Chip Muffins make the best snacks packed with whole grains like whole wheat flour and rolled oats.

SAVE & LIKE this post to save the recipe for later ❤️

Full recipe also at the link in bio, enjoy 🍌

Ingredients: 
* 3 medium ripe bananas, mashed
* 1 large egg
* 1 tsp ground cinnamon
* 2 tsp vanilla extract
* 3 tbsp olive or vegetable oil of choice
* 1/4 cup honey
* 1 cup whole wheat flour
* 1/2 cup rolled oats
* 1 tsp baking soda
* 1/4 tsp salt
* 1/3 cup chocolate chips Plus more for topping
* Optional 1/2 cup chopped walnuts
Instructions:
* Preheat the oven to 350°F and line or grease 12 muffin tins. 
* In a medium bowl, mash the bananas using a fork until fairly smooth. Crack the egg into the bowl and whisk together.
* Add in the cinnamon , vanilla, honey and oil and mix together well. To the same bowl add the flour, oats, baking soda and salt and mix until just combined, then fold in the chocolate chips and nuts if using.
* Spoon the mixture evenly between the 12 lined muffin tins. Top with extra chocolate chips if desired.
* Bake for 20-22 minutes until the edges are golden brown and the middle is set. Allow to cool for a few minutes in the muffin tin then transfer to a wise cooling rack to finish cooling.
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