We love honey mustard in our house... like really love it! My kids can eat it by the gallon. When your kid starts drinking a sauce I think, "what is actually in that?" So, I quickly started making my own.
Making the sauce fresh really ups the game of this dinner! This honey mustard recipe only takes three ingredients. I usually don't make much of my own sauces because of time. However, this is a total breeze!
Broccoli is my favorite vegetable to dip... because it gathers up so much of the sauce! This sauce is so good... why not. This whole meal you can throw on a sheet pan and into the oven. Such a simple dinner!
If I can make a dinner that feels like grown-up food, but my kids will eat it... then i am MOM WINNING! Hope this recipe works for you too!
This recipe is: Paleo, gluten free, dairy free, sheet pan, and healthy.
1 to 1 1/2 pounds chicken breast tenders
Broccoli - I typically use 3 bunches
Salt & Pepper
1/4 cup honey
1/4 cup yellow mustard (sugar free)
Cayenne pepper (optional)
How to Make it:
Preheat oven to 400 degrees.
Wash and cut the broccoli into bite sized pieces. Put into a mixing bowl. Coat with coconut oil, depending on amount of broccoli. I use two tablespoons for 3 small bunches. Top with salt and pepper.
Line a baking sheet with parchment paper. Spread the broccoli out on one side.
In the empty mixing bowl combine honey, mayo, and mustard. Be sure the honey is well combined.
Place the chicken on the other side of the sheet pan. Pour the sauce on top. I use about half the sauce I made. Turn the chicken to get them well coated. If you would like some spice sprinkle with cayenne.
Cook in the oven for 20 minutes. Serve with the remaining sauce for dipping.