Chicken Veggie Sheet Pan Meal with Honey Mustard Dressing

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• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp cornstarch
• 4 medium boneless chicken thighs
• ½ cup asparagus, chopped
• ½ cup broccoli florets
• ½ red onion, chopped
• ¼ cup carrots, sliced
• 1 russet potato, chopped
• 1 tbsp olive oil
• 4 tbsp Toby’s Honey Mustard Dressing & Dip

Gather all ingredients. Preheat the oven to 375 F. Combine salt, pepper, garlic powder, and cornstarch and mix well. Rub seasoning mixture on both sides of each chicken thigh and arrange in a greased baking pan. 

Add asparagus, broccoli, onion, carrots, and potato to the baking sheet. Salt to taste and drizzle with olive oil.

Drizzle Toby’s Honey Mustard Dressing & Dip over everything in the sheet pan, and bake for 35 minutes until veggies are tender and chicken is cooked through, then broil for 5 minutes until chicken is browned.

Serve with more Honey Mustard Dressing and enjoy your Chicken Veggie Sheet Pan Meal!