This Whole30 honey mustard chicken is an easy sheet-pan meal that’s always a hit at my house! It’s chicken and veggies baked until golden in a faux honey mustard sauce made from dates instead of honey. It’s delicious yet refined sugar-free, and it’s ready in under an hour!
What is Whole30 honey mustard chicken?
Whole30 honey mustard chicken is an easy sheet pan recipe made with chicken, vegetables, and a delicious sauce. The faux honey mustard sauce is made with dates rather than honey, so it contains no added sweeteners and is Whole30 compliant!
This Whole30 honey mustard chicken is one of those meals that I can count on everyone in my family enjoying. Even if you’re not following the Whole30 diet, it’s a great recipe for busy weeknights when you don’t want to spend much time in the kitchen.
My family’s favorite Whole30 recipe
Here’s why we all love it:
- It’s delicious and filling.
- Just arrange the meat and veggies on a baking sheet, and pop it in the oven. Fewer dishes mean easier cleanup.
- The honey mustard sauce has no added sugar, which feels good, regardless of whether you’re on a sugar-free journey or not.
Using dates instead of honey adds more than enough natural sweetness to the sauce, so I really don’t feel like I’m missing anything. All you have to do is soak the dates, then blend them with the other sauce ingredients while the chicken and veggies are cooking.
This honey mustard chicken is a complete meal on its own, but pairs well with other Whole30-friendly side dishes like roasted turmeric cauliflower , winter green salad , or vegan green bean casserole with our magic mushroom sauce .
Enjoy this Whole30 honey mustard chicken for dinner, and pack up any leftovers for lunch the next day. It’s the meal that keeps on giving!
Can I make the sauce ahead of time?
Yes! Just store it in the fridge in an airtight container for up to 3 days.
Can I make this meal with a different sauce?
You bet! Try another one of our staple Whole30-approved sauces , like our almond satay sauce or Thai coconut sauce, for a different but delicious spin on this recipe.
Whole30 Honey Mustard Chicken Recipe
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Ingredients
Faux Honey Mustard Sauce
- ▢ ½ cup pitted dates
- ▢ 2 tablespoons dijon mustard (Whole30 compliant)
- ▢ 1 teaspoon avocado oil
- ▢ ⅓ cup water
- ▢ A pinch of sea salt
Sheet Pan Honey Mustard Chicken
- ▢ 3 red potatoes (quartered)
- ▢ 2 teaspoons avocado oil (divided)
- ▢ ½ teaspoon sea salt (divided)
- ▢ 3 carrots (chopped)
- ▢ 1 head broccoli (chopped)
- ▢ ½ red onion (chopped)
- ▢ 2 chicken breasts
- ▢ 1 pint cherry tomatoes
Instructions
- Turn your oven to 425 degrees. Place the dates in a bowl and cover them with hot tap water. ½ cup pitted dates
- Toss the potatoes with 1 teaspoon of the oil and ¼ teaspoon of the salt and place them on a baking sheet. Put the potatoes into the oven. 3 red potatoes
- Drain the water from the dates and put them into your blender with the rest of the Faux Honey Mustard Sauce ingredients and blend on high until smooth. 2 tablespoons dijon mustard, 1 teaspoon avocado oil, ⅓ cup water, A pinch of sea salt
- Toss the carrots, broccoli, and red onion with the remaining teaspoon of oil and ¼ teaspoon salt. 3 carrots, 1 head broccoli, ½ red onion
- Once the potatoes have been in the oven for 10 minutes, add the chicken and veggies tossed in oil. Coat both sides of the chicken with half the Faux Honey Mustard Sauce and put the pan back into the oven. 2 chicken breasts
- After 20 minutes, remove the pan from the oven, add the tomatoes to the pan, and coat the top of the chicken with the remaining sauce. Cook for 10 minutes more, or until the chicken is cooked through and the veggies are soft. 1 pint cherry tomatoes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More Whole30 dinner recipes
Italian Seasoning Chicken
Sheet Pan Salmon with Crispy Potatoes and Asparagus
Thai Coconut Chicken Curry (made in your slow cooker)
Juiciest Baked Pork Tenderloin
Whole30 Honey Mustard Chicken Recipe
Ingredients
Faux Honey Mustard Sauce
- ½ cup pitted dates
- 2 tablespoons dijon mustard , Whole30 compliant
- 1 teaspoon avocado oil
- ⅓ cup water
- A pinch of sea salt
Sheet Pan Honey Mustard Chicken
- 3 red potatoes , quartered
- 2 teaspoons avocado oil , divided
- ½ teaspoon sea salt , divided
- 3 carrots , chopped
- 1 head broccoli , chopped
- ½ red onion , chopped
- 2 chicken breasts
- 1 pint cherry tomatoes
Instructions
- Turn your oven to 425 degrees. Place the dates in a bowl and cover them with hot tap water. ½ cup pitted dates
- Toss the potatoes with 1 teaspoon of the oil and ¼ teaspoon of the salt and place them on a baking sheet. Put the potatoes into the oven. 3 red potatoes
- Drain the water from the dates and put them into your blender with the rest of the Faux Honey Mustard Sauce ingredients and blend on high until smooth. 2 tablespoons dijon mustard, 1 teaspoon avocado oil, ⅓ cup water, A pinch of sea salt
- Toss the carrots, broccoli, and red onion with the remaining teaspoon of oil and ¼ teaspoon salt. 3 carrots, 1 head broccoli, ½ red onion
- Once the potatoes have been in the oven for 10 minutes, add the chicken and veggies tossed in oil. Coat both sides of the chicken with half the Faux Honey Mustard Sauce and put the pan back into the oven. 2 chicken breasts
- After 20 minutes, remove the pan from the oven, add the tomatoes to the pan, and coat the top of the chicken with the remaining sauce. Cook for 10 minutes more, or until the chicken is cooked through and the veggies are soft. 1 pint cherry tomatoes
