Sheet Pan Gnocchi and Honey Mustard Crusted Chicken
Servings: 5
Ingredients
For the Gnocchi & Veggies
- 2 tbsp olive oil
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 small butternut squash peeled, de-seeded, 1/2 inch cube
- 1/4 cabbage sliced thin
- 2 small purple onions peeled, halved, and sliced thin
- 2 12 ounce bags of gnocchi I use the frozen cauliflower gnocchi from Trader Joe's. Any gnocchi will work though!
For the Honey Mustard Crusted Chicken
- 2 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp honey
- 1 cup rolled oats
- 1 cup walnuts almonds, pecans, seeds, or more oats will work here
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 large chicken breasts fileted (slice lengthwise to make 2 chicken breast filets for each breast (total 6 filets)
Instructions
Prepare the Veggies & Gnocchi
- Pre-heat the oven to 425 degrees. I like to use 2 large sheet pans for the veggies (half sheet pans), but you can fit the veggies all on 1 sheet tray. I like to get as many pieces to have the golden crispy bottom, so I like to spread it out onto 2 sheet trays!
- Toss all of the veggies and the gnocchi with the olive oil, sea salt, pepper, and garlic powder to combine. Divide onto 2 sheet trays if you are using 2 trays.
- Roast the veggies at 425 degrees for 10 minutes while you prepare the chicken.
Prepare the Honey Mustard Crusted Chicken
- You'll use another sheet tray to cook the chicken. I like to fit a rack onto the sheet tray so that the bottom of the chicken gets crispy, but it does work to just put the chicken directly onto the sheet tray.
- Mix the mayo, honey, and mustard in a small dish. Set aside.
- Use a food processor or blender to blend the oats, walnuts, sea salt, and pepper into a course "flour." Put this into a shallow dish for breading the chicken.
- Pat dry the fileted chicken breasts, and brush each side with the honey mustard mayo mixture.
- Dip each honey mustard coated chicken breast into the oat/walnut mixture, and place onto your prepared sheet tray.
Finish roasting the veggies and cook the chicken
- Once the gnocchi and veggies have cooked for 10 minutes, take them out, give everything a stir, and return to the oven, along with the sheet tray of chicken. Roast everything for another 20 minutes until the chicken is cooked through and veggies and golden. I like to put the chicken on the top rack, and the veggies on the 2 racks below.
- Serve the veggies and gnocchi piled high into bowls with slices of the honey mustard crusted chicken on top.
Notes
- These veggies can be cut up days in advance so that you can dump them right on to the sheet tray the day you are ready to cook.
- Change up the veggies for what you have in season, swap the squash for sweet potatoes or white potatoes, and swap the cabbage for broccoli florets, cauliflower, or asparagus!
- The honey mustard coating and the chicken can be prepared and ready to go up to a day or so ahead of time. That way, you just have to add the walnut/oat mixture to the chicken before cooking.
- This dinner feeds my family of 5 for one meal. It also would make a great meal prep for 5 weekday lunches!