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Honey Mustard Chicken and Za’atar Broccoli Sheet Pan Meal

Ruthy Kirwan

Honey mustard chicken thighs roasted with broccoli and fennel tossed in Middle Eastern seasoning za’atar, for an easy sheet pan meal.

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Prep Time 10

Cook Time 18

Total Time 28

Course Dinner

Servings

Equipment

1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients

For the roasted za’atar broccoli and fennel

3 tablespoon olive oil
1 heads broccoli florets broken into florets
2 heads fennel bulb
1/2 teaspoon Kosher salt
1/2 teaspoon za’atar seasoning
1/4 teaspoons cracked black pepper

For the chicken:

2 pounds boneless, skinless chicken thighs skinless chicken
1/2 cup honey
2 tablespoons apple cider vinegar
1/3 cup dijon mustard
1 tablespoon garlic powder

Instructions

Prep Ahead:

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

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, spreading pieces 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.

Make From Fresh:

Preheat the oven to 400*F.
Trim the woody root end of the fennel head, and slice into strips 1/2 inch thick.
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.
Spread the broccoli and fennel onto a sheet pan in an even layer.
In the same bowl, combine the chicken, honey, vinegar, mustard, and garlic powder. Toss until thoroughly mixed, and the chicken is coated.
Transfer contents of bowl to a new sheet pan, leaving a few inches of space between each piece of chicken.
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.

Notes

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.

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