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Mustard Fig Sheet Pan Chicken Breast and Vegetables

Mustard Fig Sheet Pan Chicken + Vegetables is the perfect easy weeknight dinner. Made with sweet Mission Figlets, 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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: sheet pan chicken breast, sheet pan chicken breast and vegetables
Servings: 4 people
Calories: 940kcal

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.
    mustard fig chicken sheet pan
  • 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.)
    mustard fig chicken sheet pan
  • 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.
    mustard fig chicken sheet pan
  • 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.
    mustard fig chicken sheet pan

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.
 
Substitutions for this recipe:
  • You can substitute olive oil with avocado oil or melted, refined coconut oil.
  • You can substitute broccoli with Brussels sprouts or cauliflower florets.
 
Recipe and photos by Elizabeth Falcigno

Nutrition

Calories: 940kcal | Carbohydrates: 55g | Protein: 56g | Fat: 57g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 1731mg | Potassium: 2004mg | Fiber: 10g | Sugar: 21g | Vitamin A: 790IU | Vitamin C: 127mg | Calcium: 160mg | Iron: 4mg