Sheet Pan Honey-Dijon Chicken, Vegetables and Sweet Potatoes

An evening thought for morning 

Spring for a easy sheet pan meal for a summer evening

Cook's Notes: Since I am cooking for two to four I look for ways to streamline the quantity. Rather than buying a head of broccoli and a head cauliflower I found this bag in the produce, mixed broccoli and cauliflower. Perfect size for this recipe. 

Red potatoes can be substituted for sweet potatoes. It's important to give potatoes and chicken a head start roasting and add in veggies toward the end of baking time.The recipe serves 4 and was adapted from kitchn.com  

Ingredients:

• 3/4 lb. chicken breast fillets cut into large chunks
• 3 cups sweet potatoes, pealed and cut in chunks or red potatoes, peeled and cut into chunks
• 2 Tb. Olive oil
• 1 tsp. cinnamon
• 1/3 cup honey
• 2 TB. Dijon mustard
• 1 tsp. yellow mustard
• 1 Tb. good quality white balsamic vinegar
• Salt and pepper to taste
• 1 bag 12 oz. broccoli and cauliflower florets  
• 1 small red onion, cut in chunks

Directions:

• Line a cookie sheet with parchment paper or a silicone pad. Preheat oven to 425 degrees. 
• In a large bowl toss sweet potatoes with 1 TB. olive oil and 1 tsp. Saigon cinnamon. 
• Spread evenly out on baking sheet. Salt and pepper lightly. 
• In the same bowl add 1 TB. olive oil, honey, mustards, balsamic vinegar and mix well. Add in chicken, onion chunks and veggies. Toss to coat.
• Remove chicken and add to baking sheet with potatoes. Roast 15 minutes. Add in veggies and onions, roast 10 minutes more or until chicken is cooked and potatoes crispy.  

A Lemon Curd Dessert is the perfect light finish to an evening meal.  

Creamy Lemon Curd with fresh Raspberries

A great summer dessert. Easy to assemble and topped with fresh raspberries. 
https://sockfairies.blogspot.com/2014/07/keeping-cool-with-frozen-desserts.html