Fall Honey Mustard Roasted Veggie & Chicken Bowl!
I guess it’s a sheet pan week! Roasted up some purple sweet potatoes, carrots, shallots, and chicken thighs and drizzled on a creamy honey mustard sauce. Finished it all off with some dill and pumpkin seeds!!!
RECIPE (serves 2)
Sheet Pan
2 medium carrots, chopped
1 purple sweet potato, sliced into 1/2 in rounds
1 large shallot sliced
1 lb chicken thighs
Olive oil
Cumin
Turmeric
Salt & pepper
Honey Mustard Dressing
2 tbsp Dijon mustard
3 tbsp Greek yogurt
1 1/2 tsp honey
1 tsp apple cider vinegar or white wine vinegar
Salt & pepper
Bowl
2 cups cooked rice
Dill
Pumpkin seeds
Preheat oven to 425 F. Arrange veggies and chicken on a parchment paper lined sheet pan. Drizzle with olive oil and sprinkle with salt & pepper. Top the veggies and chicken with cumin, and then rub some turmeric into the chicken. Mix to coat, and then bake for 25-30 minutes until chicken is cooked through and veggies begin to crisp.
While everything is baking, make your honey mustard by whisking everything together in a small bowl.
Divide rice into 2 bowls, and top with veggies and chicken. Drizzle on the honey mustard and finish off with fresh dill and pumpkin seeds.