Sheet Pan Chipotle Chicken Thighs with Broccoli and Honey-Mustard Sauce
By Isabella Quinn
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
This healthy sheet pan dish features seasoned chicken thighs with a chipotle flavor and roasted broccoli and red onion. It's quick and easy to prepare, making it a good option for weeknight meals. Honey-mustard sauce serves as both a condiment and a sweet and sour addition to the meal. Other side dishes that pair well with this entree include mashed sweet potatoes and cauliflower.
Ingredients
- •4 pieces boneless, skinless chicken thighs (patted dry)
- •12 ounces raw broccoli florets
- •½ medium red onion (sliced)
- •1 tablespoon avocado oil or olive oil (divided)
- •1 teaspoon brown sugar
- •½ teaspoon ground cumin
- •½ teaspoon chili powder
- •½ teaspoon paprika
- •½ teaspoon onion powder
- •½ teaspoon garlic powder
- •½ teaspoon fine salt
- •⅛ teaspoon black pepper
- •⅛ teaspoon chipotle powder
- •Nonstick cooking spray
- •3 tablespoons mayonnaise (use vegan mayo or plain Greek yogurt for egg-free)
- •2 tablespoons Dijon mustard
- •1 tablespoon honey
- •2 teaspoons coconut aminos or low-sodium soy sauce
- •¼ teaspoon dried thyme
- •¼ teaspoon garlic powder
- •pinch of fine salt and black pepper
Instructions
- 1
Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven.
- 2
While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
- 3
In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder to make the rub.
- 4
Rub the chicken thighs with the remaining 1 teaspoon of oil. Sprinkle all over with the seasoning rub.
- 5
When the oven is preheated, carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray.
- 6
Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs.
- 7
Nestle the chicken thighs among the vegetables.
- 8
Return the baking sheet to the oven and bake for 15 minutes.
- 9
Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
- 10
While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl.
- 11
Taste and season with salt and pepper as desired.
- 12
Serve Honey-Mustard Sauce with chicken and vegetables.
Nutrition (per serving)
343
Calories
27g
Protein
19g
Fat
14g
Carbs
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