Honey Mustard Chicken & Veggie Sheet Pan Dinner

Serves 4



1 tbsp Dijon mustard

1 Tbsp honey

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

6 oz Green Giant™ Fresh Brussels sprouts (halved)

1 sweet potato peeled, chopped

½ small RealSweet® Vidalia® onion, chopped

4 boneless, skinless chicken tenderloins (can add more if desired)



Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.

Mix mustard, honey, oil, salt and pepper in large bowl. Add Brussels sprouts, sweet potatoes and onions, tossing to coat. Spread vegetables on baking sheet, leaving space in middle.

Add chicken to bowl and toss with remaining sauce. Place chicken in middle of baking sheet.

Bake 30 minutes, or until chicken is cooked through and vegetables are tender.

Nutrition Information (per serving): 302 calories, 10g fat, 16g carbohydrate, 3g fiber, 33g protein, 155mg sodium

Recipe Source: ProduceForKids.com

Serves 4