Sheet Pan Hot Honey Chicken with Sweet Potatoes and Zucchini: Your New Weeknight Dinner MVP
Forget juggling multiple pots and pans—this sheet pan hot honey chicken delivers maximum flavor with minimal cleanup.
Bite size pieces of chicken coated in a honey mustard while roasted sweet potatoes and zucchini caramelize alongside them, creating a complete meal that’s both nutritious and utterly crave-worthy. Drizzle the hot honey over the roasted chicken and veggies for dinner hour perfection.
You’ll have a dinner that tastes like you spent hours in the kitchen, but with only one sheet pan to wash at the end. Enjoy!
This sheet pan hot honey chicken with sweet potatoes and zucchini is a easy one-pan dinner with maximum flavor and minimal cleanup.
Ingredients
- 4 small boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup mustard
- 1 tsp vinegar
- 4 small sweet potatoes peeled and cut into small cubes
- 2 medium zucchini sliced
- 1 small red onion chopped
- 1 tsp garlic salt
- 1 tsp crushed red pepper
- 2 Tbsp hot honey
- salt and pepper to taste
Instructions
-
Preheat oven to 400 F. Line a rimmed baking sheet with silicone baking mat.
-
In a large bowl, whisk together the honey, mustard and vinegar. Cut the chicken into 1-inch, bite-size pieces and add to the honey mustard sauce. Marinate in the fridge until the veggies are ready.
-
Peel and cut the sweet potatoes, slice the zucchini, cut the red onion.
-
Add the coated chicken and the veggies onto the baking sheet and spread into an even layer. Roast in the preheated oven for 40 to 45 minutes.
-
Remove from oven and let cool slightly before serving. Drizzle hot honey over the top of the roasted chicken and veggies, and season with salt and pepper to taste. Enjoy!
