Rosemary Honey Chicken with Roasted Veggies makes for a perfectly easy and healthy weeknight dinner. This sheet pan dinner is full of Autumnal flavor. Made with tender chicken thighs in the most delicious sticky honey mustard and rosemary marinade and loaded with hearty veggies like sweet potato and Brussels sprouts. Dinner will be out in 35 minutes!
No need for complicated dinners during the week around here. My afternoons are consumed with the kid’s sports and coaching. Cooking sheet pan dinners make life just a little easier, especially cause there is only 1 dish to wash afterward! Who loves doing the dishes anyway, not me!
Being completely honest, throwing in the rosemary was a last-minute decision. As a matter of fact, Fall meals call for fall flavors therfore rosemary was the perfect addition to the marinade! It was absolutely delicious!! Sheet Pan Rosemary Honey Chicken with Roasted Veggies is a FAMILY FAVORITE! Don’t let dinner stress you out, make this delicious Sheet Pan Rosemary Honey Chicken with Roasted Veggies. Truly the perfect weeknight dinner with all the perfect autumnal flavors, eating seasonal has never tasted this good!
- Create an even layer of veggies across your sheet pan, do not overcrowd the pan.
- Choose veggies you like. Cauliflower, onions, broccoli, squash, asparagus, and potatoes are also great choices.
- I used boneless & skinless chicken thighs. You can use skin-on just brown the skin in a skillet before adding it to the sheet pan.
- If you don’t have honey you can sub maple syrup.
- Eat as is and keep it low carb or serve it with some noodles or rice.
Prep Time 5 minutesCook Time 35 minutesTotal Time 40 minutes
- 2 lbs chicken thighs, skinless
- 1 small red onion, diced
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 2 cups cauliflower forlets
- 1 apple, sliced thin
- 2 small carrots, diced
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tbsp oregano
- salt and pepper ( i used 1 tsp salt & 1/2 tsp of pepper)
- Rosemary Mustard Marinade:
- 1/3 cup yellow mustard
- 1/4 cup honey
- 1 lemon, juiced
- 2 garlic cloves minced
- 1 tbsp rosemary leaves
- 1 tbsp olive oil
Preheat the oven to 350 degrees F, and prepare your sheet pan with parchment paper.
Chop veggies if need be. Place veggies on your sheet pan and drizzle with olive oil. Sprinkle the veggies with onion powder, oregano, salt, and pepper.
Toss veggies till well combined.
Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
In a small bowl prepare the rosemary mustard marinade by whisking together yellow mustard, honey, lemon juice, minced garlic, rosemary leaves, and olive oil.
Coat each chicken thigh with rosemary mustard marinade on both sides.
Bake for 30 minutes and then broil for 3-5 to get nice brown edges on your chicken and veggies.
Dish, Serve & Enjoy!
Optional: Serve it with a side of brown rice or noodles.
Serving Size:1 | 9 Freestyle Points|
Amount Per Serving: Calories: 381 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 70mg Sodium: 416mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 9g Sugar: 28g Sugar Alcohols: 0g Protein: 21g
Mexican Street tacos are one of my favorite foods! I love how easy they are to make and my family goes crazy for street tacos. There is no marinating necessary just a simple dry rub for the chicken thighs and your ready to grill. Serve on a warm tortilla and top it with cilantro, onions and the very best Chipolte Crema!
I love cooking chicken on my cast iron grill style pan because it always comes out perfect. There is nothing quite like street tacos. The combination of the perfectly grilled meat, zesty toppings, and finger-licking good sauce result in the ultimate meal. The flavor of these street chicken tacos will keep you coming back for seconds, thirds, maybe even fourths! My entire family loves these tacos and they can be served as a taco bar and have everyone customize their own or they can be prepared.
Use boneless chicken thighs they are always more tender and juicy than the breast. Traditional street tacos are simple no need to over complicate things. Top them with fresh cilantro onion and the very BEST chipotle crema. The creaminess of this sauce is the NEXT LEVEL. You can put it on any kind of taco and it will taste amazing. There is no wrong way to eat a taco however I highly recommend you never skip the spicy chipotle crema!
Chicken Street Tacos
- 2 lbs boneless chicken thighs
Chicken Dry Rub
- 1 1/2 tsp onion salt
- 1 1/2 tsp garlic powder
- 1 tsp Chile powder
- 1 tsp cumin
- salt and pepper to taste
- 1/2 cup sour cream, can sub greek yogurt
- 2 tsp mayo
- 1/2 tsp Worcestershire sauce
- 2 tsp adobo sauce from canned chipotles
- Juice from 1 lime
- 1/4 tsp smoked paprika
- 1/4 tsp onion salt
- 1/4 tsp garlic powder
- 1 tsp cilantro dried, can sub fresh just dice very small
- 1 head cilantro diced
- 1/2 red onion diced
- In a small bowl combine all dry rub spices.
- Sprinkle over your chicken thighs coating both sides.
- Spray your cast iron with cooking spray and heat to medium-high heat. You can also use your outdoor grill keep the temperature between 425-450 degrees.
- Cook chicken till it has cooked thru, or till center reads 165. Flip once halfway about 6-7 minutes per side, you want a nice char on the outside.
- Transfer to plate and cover with foil. Let rest 5 minutes.
- Dice chicken up in small cubes.
- Add all ingredients to a bowl and whisk together till smooth and creamy.
Assemble Chicken Street Tacos:
- Sprinkle chicken over a warm tortilla. Drizzle chipotle crema and sprinkle the cilantro and onions. Serve immediately! Enjoy!
Honestly, what is better than a tender, crisp, golden-brown chicken cutlet! Gluten-Free Parmesan Chicken Cutlets can turn into the perfect chicken parmesan or star as the main dish at any meal.
Chicken Cutlets is a Gluten-Free dish everyone in my household loves. Serve it up with your favorite side dishes and you got yourself an insanely delicious meal. I believe anyone can make these and everyone will love them. The technique is simple, dip the chicken cutlet in almond flour, next dip in the egg, and lastly the panko mixture.
There are a few things you can do to ensure your success with chicken cutlets:
- First make sure your cutlet is not to thick, pound it out, baby! Pounding the chicken will keep it thin and also tenderize it.
- Second, don’t buy preseasoned panko, season it yourself! Fresh herbs are a game-changer do not sell yourself short!
- Seasonings and fresh herbs bring so much life and flavor to a dish.
- Lastly, do not forget the cheese!! More cheese.. even better, in my opinion, ha!
You can slather these chicken cutlets up with marinara and mozzarella for the most amazing chicken parmesan ever!! You’re going to love these guys!! They are a great weeknight meal option for the entire family!
Gluten-Free Parmesan Chicken Cutlets
- 1/2 cup almond flour
- 1/3 cup shredded parmesan cheese
- 1 cup panko
- 2 eggs
- 1 tsp garlic powder
- 1 tsp oregano
- 3 tbsp olive oil
- salt and pepper
- 6 4-5 ounce chicken cutlets 1/4-1/2 inch thick
- optional fresh basil for serving
- Use 3 shallow dishes. Spread flour in first dish. Beat eggs in second dish, and in the third dish combine panko, parmesan, garlic powder, oregano.
- Pat dry cutlets and season with salt and pepper. Using 1 cutlet at a time dredge in flour, dip in egg, and coat with panko mixture pressing gently to adhere. Transfer to a large plate.
Pan Fry Chicken
- Layer a clean large dish with paper towels. Heat 3 tbsp of oil in a 12-inch skillet over medium heat until hot. Add 3 cutlets at a time cooking till golden brown and crispy, about 4-5 minutes each side.
- Transfer cutlets to paper towel lined dish and cover with foil. Wipe skillet and repeat pouring in oil and cooking 3 cuttles at a time.
Teriyaki Chicken and Rice Bowls take 30 minutes to make and are the perfect weeknight dinner for the whole family. On busy nights this is my go-to meal. A beautiful blend of chicken, carrots, broccoli simmered in a homemade teriyaki sauce and served over a bed of rice. Your next dinner is only 30 minutes away.
Isn’t it the best when all parties in your home love dinner. I do have one child that usually has something to say before every dinner even before she even takes a bite. That is unless its something like cupcakes or ice-cream. Happy to announce that this meal has my most opinionated child stamp of approval, in fact, she asked me to make Chicken Teriyaki again, winning!
I grew up competitively swimming and I must say at every swim meet there were teriyaki chicken bowls and they were my favorite thing about swim meets, ha! Swimmers, I think we can all relate teriyaki bowls and cup o’ noodles, are a swim meet snack bar staples! As I got older and more into eating clean I learned of all the added sugars and nonsense added into a bottle of pre-packed teriyaki sauce. I promise to give you the best quality ingredients in this sauce. I used agave for sweetener but feel free to sub for honey or coconut sugar.
You can make this low carb very easily by throwing it over some cauliflower rice or having it as a lettuce wrap. If you’re looking to beef up these bowls cook up some frozen egg rolls to go along with the bowls.
Can I Make This With Frozen Vegetables?
YES! But cook the veggies first to avoid a watery bowl. Feel free to add in your favorite veggies I love adding steamed cabbage!
Do I have to cook the chicken stovetop?
Nope! Feel free to use the grill just keep the chicken whole. In a pinch, use could even get away with using ground chicken or rotisserie chicken!
Tips for Success:
Don’t use excess salt coconut aminos is salty enough, you can easily over salt this by using salt.
Add in your favorite veggies red bell pepper, cabbage, and sugar snaps are great additions.
Leftovers: Due to the nature of agar-agar powder it will become jello-like in the fridge but don’t fear will liquefy once it’s heated again!
Teriyaki Chicken and Rice Bowls
- 3/4 cup coconut aminos
- 4 tbsp agave (can sub coconut sugar)
- 3 tbsp rice vinegar
- 2 cloves minced garlic
- 1 tsp ground ginger
- 1 tbsp agar-agar powder ( can sub corn starch)
Chicken, Veggies, and Rice:
- 2 lbs chicken thighs (can sub breast) chopped in cubes
- 2 cloves garlic minced
- 1 tbsp onion powder
- 1 1/3 cups diced carrots
- 3 cups broccoli diced
- 1/4 cup green onions diced
- sesame seeds (optional)
For the teriyaki sauce:
- In a small saucepan over medium heat combine the coconut aminos, agave, rice vinegar, garlic, and ginger. Stir with a whisk for 2 minutes.
- Mix in the agar agar powder and the water. Stir until sauce comes to a low boil and then reduce it to a simmer, turn off the heat.
For the chicken:
- In a large skillet over medium-high heat add in sesame oil, chicken, minced garlic, and onion powder. Cook chicken till lightly brown on the outside about 4 minutes.
- Add in the broccoli and carrots, sauté for 2 more minutes. Pour the teriyaki sauce into your chicken and veggies. Stir and let simmer for 10-15 minutes.
To assemble bowls:
- Layer rice into 4 bowls and top with chicken and veggies. Drizzle desired about of teriyaki sauce and top with green onions and sesame seeds. Enjoy!