When it comes to answering the dreaded question: what’s for dinner, sheet pan chicken breast and vegetables will be top of your list. Using a single sheet pan means your meal comes together without much cleaning required. Plus, cooking it all on one sheet pan in the oven will free you up to do other things while dinner comes together.
Other easy quick meals include one pot pasta or a savory oven pancake that is as simple as blending together and then letting it bake into a glorious puffy savory Dutch baby you could eat for dinner or for breakfast.
We think mustard fig sheet pan chicken and vegetables is the perfect easy weeknight dinner. Made with sweet Orchard Choice Mission Dried Figlets or Sun-Maid Mission Dried Figs, whole grain mustard and simple spices – it’s loaded with flavor and quick to make! Great for when you’re short on time + still want to have a delicious, healthy dinner.
Mustard Fig Sheet Pan Chicken Breast and Vegetables
Ingredients
Mustard Fig Marinade
- 2/3 cup olive oil
- 1 cup Orchard Choice Mission Dried Figlets or Sun-Maid Mission Dried Figs stems removed
- 6 tablespoons whole grain mustard
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon table salt
Sheet Pan Chicken + Vegetables
- 2 pounds chicken breasts pounded until 1/4-inch thin
- 1 pound broccoli florets
- 1 pound fingerling potatoes halved
- 1/4 cup olive oil
- 1 teaspoon table salt
- 2 teaspoons ground black pepper
Instructions
- Make marinade: In a blender or food processor, pulse olive oil and figs
until paste-like. Add in mustard and spices. Pulse to combine.
- Add chicken to a freezer-sized zipseal bag or place in a bowl and cover
with marinade. Marinate chicken in the refrigerator for a minimum of 10
minutes. (The longer you marinate the better. Overnight is best.)
- Preheat the oven to 400F.
- Toss potatoes and broccoli with olive oil, salt and pepper. Lay them on the baking sheet.
- Remove chicken from marinade and place on baking sheet.
- Bake for 20-25 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.
Notes
- The longer you can marinate the better, overnight is best!
- Pounding your chicken until it is thinner will help it to be more tender.
- If you don’t have fingerling potatoes you can cut up russet potatoes in ½ inch square cubes.
- You can substitute olive oil with avocado oil or melted, refined coconut oil.
- You can substitute broccoli with Brussels sprouts or cauliflower florets.
2 Comments on “Mustard Fig Sheet Pan Chicken Breast and Vegetables”
What temperature are we supposed to bake it at???
Baking temperature is 400F.