Honey Mustard Chicken Sheet Pan Fall Salad

Time: 46 minutes

Servings: 4

Honey mustard chicken fall salad

🥰what you need:

•1 lb chicken thighs (or chicken cut of choice!)

•2 sweet potatoes - cubed

•1 lb brussel sprouts - sliced in half

•1/2 cup honey mustard dressing of choice

•1.5 tbsp of olive oil

•salt & pepper

•1/4 tsp of garlic & onion powder

•1 bag salad or 2 Romain lettuce stalks

•1 apple (kind up to you!)

•goat cheese - up to you on measurement 🤤

🥳what to do:

•preheat oven to 400

•in a ziplock baggie add chicken thighs & honey mustard - put to side & let marinate until you’re done chopping veggies **you can let this marinate for a while if you have the time!**

•chop your sweet potatoes & Brussels - then place on sheet pan

•add oil & spices & mix well

•make space for the chicken thighs and put on sheet pan

•roast chicken and veggies in the oven for 20-25 minutes until chicken is internal temperature of 165

•make your salad! Slice up your apple, add lettuce to a big bowl, slice up your chicken, crumble cheese, add roasted veggies and top with more dressing!