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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 mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Keyword: sheet pan chicken breast, sheet pan chicken breast and vegetables
Servings: 4 people
Calories: 940kcal
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
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.
- 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
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