Tag: weeknight dinner

Sheet Pan Honey Mustard Chicken

There are so many sauces out there for chicken, and I feel like it can be a polarizing debate of which one is the best. But my roommate and I LOVE honey mustard. I think I stumbled across this recipe on Facebook and it seemed perfect: one sheet pan, forty minutes, and honey mustard chicken!

I adjusted the recipe a little bit just based on what we had which made it a bit easier. And it’s already pretty easy!! Microwave the potatoes so they start out a little softer, throw everything on a sheet pan, and bake until the chicken is done.

So try out this Honey Mustard Chicken recipe for your next weeknight dinner!

Sheet Pan Honey Mustard Chicken

From Carlsbad Cravings

Cook time: 45 minutes

Serves: 2-3

Ingredients

Chicken:

  • 1 large or 2 medium boneless skinless chicken breasts
  • 1 teaspoon each of: garlic powder, paprika, dried parsley, and salt
  • 1/2 teaspoon pepper

Honey Mustard Sauce

  • 1/3 cup honey
  • 6 tablespoons mustard (yellow or Dijon)

Vegetables

  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 Russett potatoes, cubed
  • 1/2-1 pound of green beans

Instructions

  1. Mix together honey and mustard. Set aside 1/4 cup to coat chicken when it bakes.
  2. Add potatoes to a microwave safe bowl, cover with water, and microwave for about 8 minutes. Drain water and add the potatoes to the sheet pan. Toss the potatoes in one tablespoon of olive oil and season with salt and pepper.
  3. Split the potatoes in half to make room for the green beans. Toss the green beans in another tablespoon of olive oil, season with salt and pepper, and place in the middle of the potatoes.
  4. Add one tablespoon of olive oil and the “chicken seasonings” to a bowl. Add the chicken and massage the spices into the chicken.
  5. Using the 1/4 cup of reserved honey mustard, coat the chicken and then place the chicken on top of the green beans. Spoon any leftover sauce and spices over the chicken.
  6. Bake at 400°F for 35 minutes or until chicken reaches 165°F. Let chicken rest 10 minutes and then serve with remaining honey mustard.

Tuna and White Bean Pasta

I made this pasta for dinner on Tuesday night and let me just tell you, it was delicious. Plenty of protein, a little spice, and so quick and easy (ready in 15 minutes!!). Which was especially good because I was a little hangry when I got home that night after my club meeting (big apologies to my roommate <3)

This pasta was another round of improvising with what I had: a can of tuna, a can of Cannelini beans, crushed tomatoes, and pasta. This would be just as delicious if you added more veggies to it too! Just cook with the tuna and beans before you add the tomatoes 🙂

A short post today, but leave any requests or suggestions below! I’m always looking for new recipes to try.

Tuna and White Bean Pasta

Serves: 2-3

Cook time: 15 minutes

Ingredients

  • 1 pound of pasta (I made this with farfalle, but any short pasta will work great)
  • 1 can of white albacore tuna
  • 1 can of Cannelini beans
  • 2 cloves of garlic, minced
  • Salt
  • Pepper
  • Red pepper flakes
  • About half a cup of crushed tomatoes
  • Olive oil
  • Balsamic vinegar
  • Parmesan cheese

Instructions

  1. Bring a pot of water up to a boil and cook the pasta according to package directions
  2. Add about 1 tablespoon of olive oil to a sauce or frying pan over medium heat. Add the tuna and break up into small chunks.
  3. Add the can of beans as well as the garlic, and the salt, pepper, and red pepper to taste.
  4. Cook until warm, about 5-7 minutes.
  5. Add the crushed tomatoes, and about 1 tablespoon of balsamic vinegar, and cook until bubbling, about 7-8 minutes.
  6. Serve sauce over pasta with parmesan cheese!
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