Honey Mustard Chicken with Za’atar Broccoli and Fennel Sheet Pan Meal Prep

27 July, 2020
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Meal Kit: Honey Mustard Chicken with Za’atar Broccoli and Fennel Sheet Pan Meal

  • Author: Ruthy Kirwan

Description

 

Use chicken breasts or chicken thighs for this recipe; I prefer thighs myself. Za’atar seasoning is a Middle Eastern seasoning with a bright and zingy flavor. If you can’t find any, use Italian seasoning.


Scale

Ingredients

For the roasted za’atar broccoli and fennel

  • 3 tablespoon olive oil

  • 1 heads broccoli, broken into florets

  • 2 heads fennel

  • ½ teaspoon Kosher salt

  • ½ teaspoon za’atar seasoning

  • ¼ teaspoons cracked black pepper

For the chicken:

  • 2 pounds boneless, skinless chicken
  • ½ cup honey

  • 2 tablespoons apple cider vinegar

  • ⅓ cup creamy dijon mustard

  • 1 tablespoon garlic powder


Instructions

  1. Preheat the oven to 400*F. 

  2. Trim the woody root end of the fennel head, and slice into strips 1/2 inch thick. 

  3. In a large bowl, combine the fennel strips, broccoli florets, olive oil, za’atar, salt and pepper. Use tongs to toss until the vegetables are coated with seasonings. 

  4. Spread the broccoli and fennel onto a sheet pan in an even layer. 

  5. In the same bowl, combine the chicken, honey, vinegar, mustard, and garlic powder. Toss until thoroughly mixed, and the chicken is coated.

  6. Transfer contents of bowl to a new sheet pan, leaving a few inches of space between each piece of chicken. 

  7. Place both pans in the oven and bake 15-18 minutes, until the chicken is cooked through, is no longer pink when cut into, and registers 160*F with a meat thermometer and the broccoli and fennel have begun to brown.

 

Prep it for later:

Trim the woody root end of the fennel head, and slice into strips 1/2 inch thick. Combine with the broccoli florets, olive oil, and seasonings in a large sealable bag. Combine the chicken and seasonings in a large resealable bag. Label each bag and store in the freezer for up to 3 months, or the fridge for 6-7 days.  

You’ll need: 

1 bag with fennel, broccoli and seasonings

1 bag with chicken and seasonings

Prepare from prepped: If frozen, thaw in the fridge overnight. Preheat oven to 400*F and spread contents of the bag with the chicken on one sheet pan, leaving a few inches of space between the pieces of chicken. Spread the contents of the fennel and broccoli bag on another sheet pan, in an even layer. Place both pans in the oven and bake for 18-20 minutes, until the chicken is cooked through, is no longer pink when cut into, and registers 160*F with a meat thermometer and the broccoli and fennel have begun to brown.


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