This Honey Mustard Chicken Meal Prep is a healthy, flavorful, and easy-to-make recipe perfect for meal prepping. Featuring tender, juicy chicken breasts coated in a sweet and tangy honey mustard sauce, it is paired with roasted red potatoes and sautéed green beans. This recipe is high in protein and packed with essential nutrients, making it an excellent choice for those looking to meal prep for the week.

Ingredients

4 (6-ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¾ cup vegetable broth
¼ cup honey
¼ cup whole grain mustard
2 tablespoons Dijon mustard

For the Sides

1 ½ pounds red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 pound green beans

Instructions

Preheat the oven to 400ºF and line a baking sheet with parchment paper. Spread the red potatoes evenly on the baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss to coat evenly, then bake for 30 minutes, stirring halfway through, until golden brown.
Season the chicken breasts on both sides with garlic powder, salt, and pepper. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 4 to 5 minutes per side. The chicken doesn’t need to be fully cooked at this stage, just seared. Transfer the chicken to a plate.
Make the honey mustard sauce: Reduce the heat to medium. Add the vegetable broth to the skillet to deglaze, scraping up any brown bits from the pan. Stir in honey, whole grain mustard, and Dijon mustard. Bring the mixture to a low boil.
Cook the chicken in the sauce: Return the chicken breasts to the skillet, making sure they’re coated with the sauce. Simmer uncovered, stirring occasionally, until the sauce thickens and the chicken reaches an internal temperature of 165ºF, about 8 minutes. Once done, remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Cook the green beans: In the same skillet, add the green beans. Cover and cook on medium heat for 4-5 minutes, or until the beans are tender and bright green.
Assemble the meal prep containers: Divide the sliced honey mustard chicken, green beans, and roasted potatoes into four meal prep containers. Store in the fridge for easy, healthy meals throughout the week.

Why You’ll Love This Recipe

Flavor-packed: The sweet and tangy honey mustard sauce complements the chicken, making this meal both savory and satisfying.
Balanced meal: A great combination of lean protein, healthy vegetables, and roasted potatoes, all in one meal.
Quick and easy: Simple ingredients and straightforward steps make it easy to prepare ahead of time for busy weeks.

Tips

For extra crispiness: After searing the chicken, you can finish it in the oven for 5-10 minutes to get a crispy exterior.
Add a splash of vinegar: For a more tangy sauce, add a teaspoon of apple cider vinegar to the honey mustard mixture.
Batch cooking: Double the recipe to have more meals prepped for the week. This recipe stores well for up to 4 days in the fridge.

Variations and Substitutions

Chicken Alternatives: Swap chicken breasts for chicken thighs for a juicier, richer flavor.
Vegetarian Option: Substitute the chicken with roasted tofu or tempeh for a plant-based version.
Different Veggies: Replace green beans with broccoli, asparagus, or Brussels sprouts for a variety of sides.
Sweetness Level: Adjust the amount of honey based on your preference for sweetness. Add more for a sweeter dish or less for a milder flavor.

FAQs

Can I use frozen chicken breasts?
Yes! Just make sure to fully thaw them before cooking for even cooking. You may need to add extra cooking time.

How can I make this spicier?
Add a pinch of red pepper flakes to the sauce for some extra heat.

Can I use other types of mustard?
Absolutely! You can use all Dijon mustard or try spicy brown mustard for a different flavor profile.

Serving Suggestions

Serve with a side salad: A simple green salad with a light vinaigrette balances out the richness of the honey mustard chicken.
Rice or quinoa: Pair with steamed rice, quinoa, or couscous for an additional grain option.
With roasted vegetables: Add extra roasted veggies like carrots or sweet potatoes for more flavor and nutrients.