Honey Mustard Chicken Sheet Pan Supper
This one-pan supper features a rainbow of roasted vegetables — including beets, rainbow carrots, red potatoes, and purple radishes — along with juicy chicken topped with a drizzle of whole grain honey mustard sauce.
Servings
Produce
Garlic (Organic)
4 2 Clove
Beets (Organic)
15 7.5 oz
Carrots, rainbow mix
9 4.5 oz
Purple Plum Radish
6 3 oz
Dill Bouquet
.25 0.13 oz
Red Potato
10 5 oz
Green onion
2 1 oz
Protein & more
Chevre
2 1 oz
Brown Rice
1 0.5 cup
Chicken breasts, boneless skinless
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Whole Grain Honey Mustard Vinaigrette
Olive oil
3 1.5 tablespoon
Apple cider vinegar
2 1 tablespoon
Dijon mustard
1 0.5 teaspoon
Whole grain mustard
1 0.5 teaspoon
Honey
2 1 teaspoon
Prep ahead (optional)
a. Halve or quarter radishes. b. Peel beets; cut 1” pieces. c. Chop carrots into ½”-thick obliques, coins, or half-moons. d. Chop red potatoes into 1” pieces. e. Quarter green onions crosswise. f. Smash whole garlic. g. Rough chop or mince dill leaves and tender stems.
Instructions
1
Roast vegetables:
a. Preheat oven to 425º and prep a large baking pan with olive oil or foil.
b. In a large bowl, add garlic (whole, smashed), red potatoes (1” pieces), beets (peel, 1” pieces), rainbow carrots (½”-thick obliques, coins, or half-moons), radishes (halve or quarter), green onions (quarter crosswise), and 2-3 tbsp olive oil. Toss to coat.
c. Add to large baking pan in an even layer. Season with ½ tsp salt and ¼ tsp black pepper.
d. Roast in the oven until fork-tender, about 30 minutes, stirring halfway through for even roasting.
2
Cook brown rice:
a. In a medium saucepan over high heat, add 1½ cups water (¾ cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Stir in brown rice. Reduce heat to low, cover, and cook until tender, about 35 minutes.
3
Meanwhile, cook chicken:
a. Season chicken tenders with ½ tsp salt and ¼ tsp black pepper.
b. In a large sauté pan over medium-high heat, add 1-2 tbsp olive oil. Add seasoned chicken tenders; cook until golden, about 4 minutes. Flip and cook another 5-6 minutes or until cooked through.
4
Serve:
a. Divide brown rice among plates. Top with roasted vegetables. Garnish with pinches of chevre and dill (rough chop or mince) .
b. Plate chicken tenders alongside. Drizzle with honey mustard vinaigrette.
Chef's notes
If your family doesn't eat chicken, this recipe would be equally delicious with pork chops. Vegetarians can omit the meat altogether for a hearty grain and roasted vegetable bowl.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX