sheet pan honey mustard chicken with sweet potato & bacon
Sheet pan meals make dinner such a breeze, but sometimes they can feel boring. There are two ways I love to elevate them: bacon and FUN toppings. This one’s a bit unexpected—chicken topped with an arugula, pecan, date, and feta crumble—bringing sweet, savory, tender, and crunchy together in one bite. A beautiful dinner in just an hour from start to finish.
Ingredients
- 4 slices thick-cut bacon
- 2 lb boneless, skinless chicken breast
- ½ tsp kosher salt + black pepper
- 2 large sweet potatoes, ½-inch cubes
- 1 medium yellow onion, cut into chunks
- ⅓ cup honey mustard sauce (Ken’s Lite)
- CRUMBLE
- 2 cups finely chopped arugula
- ½ cup toasted pecans, finely chopped
- 4 oz feta, crumbled
- 4 Medjool dates, finely chopped
- 1 lemon, zested
- Salt + pepper
Instructions
1
Preheat oven to 425°F. Cook bacon on a lined baking sheet until crispy (15–25 minutes) or in a skillet over medium heat until crisp. Chop and set aside.
2
On a separate lined sheet pan, toss chicken with salt and pepper. Add sweet potatoes and onion, then coat everything with honey mustard. Spread in an even layer.
3
Bake for 25–35 minutes, stirring the vegetables halfway through, until sweet potatoes are tender and chicken reaches 165°F.
4
While it bakes, mix arugula, pecans, feta, dates, and lemon zest in a bowl.
5
Top the hot chicken and vegetables with the arugula mixture and chopped bacon. Season with salt and pepper to taste and serve immediately.
Nutrition Facts
Per serving (1 of 4)
647
Calories
62g
Protein
43g
Carbs
26g
Fat
4.9g
Fiber
