Honey Mustard Chicken and Za’atar Broccoli Sheet Pan Meal

Ingredients

Dry Goods

olive oil3 tablespoons
Kosher salt1/2 teaspoon
freshly cracked pepper1/4 teaspoon
honey1/2 cup
apple cider vinegar2 tablespoons
dijon mustard1/3 cup

Produce

broccoli2 head, broken into florets
fennel bulb2 large

Spices

za'atar seasoning1/2 teaspoon
ground garlic1 tablespoon

Protein

boneless, skinless chicken thigh2 pounds

Instructions

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.

  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 
  4. to toss until the vegetables are coated with seasonings. 
  5. Spread the broccoli and fennel onto a sheet pan in an even layer. 
  6. In the same bowl, combine the chicken, honey, vinegar, mustard, and garlic powder. Toss until thoroughly mixed, and the chicken is coated. 
  7. Transfer contents of bowl to a new sheet pan, leaving a few inches of space between each piece of chicken. 
  8. 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 Plan

Prep for later:
1. Trim the woody root end of the fennel head, and slice into strips 1/2 inch thick.
2. Combine fennel with the broccoli florets, olive oil, and seasonings in a large resealable bag or container.
3. Combine the chicken and its sauce seasonings in a large resealable bag or container.
4. 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.

You’ll need:
1 resealable bag or container with fennel, broccoli and seasonings
1 resealable bag or container with chicken and seasonings

Prepare from prepped: If frozen, thaw in the fridge overnight.
1. 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.
2. Spread the contents of the fennel and broccoli bag on another sheet pan, spreading pieces in an even layer.
3. 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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