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Sheet Pan Chicken and Veggies with Mustard Sauce (dairy free, paleo)

Sheet Pan Chicken and Veggies with Mustard Sauce - This easy dinner comes together in no time but feels fancy and luxurious with the smooth, creamy mustard sauce! A huge weeknight win. Dairy free, paleo, whole 30.

This easy dinner comes together in no time but feels fancy and luxurious with the smooth, creamy mustard sauce! Dairy free, paleo, whole 30.

Ingredients

Scale
  • 4 chicken breasts
  • 2 heads broccoli, diced into florets
  • 3 bell peppers, (any color) sliced into strips
  • 1 teaspoon garlic powder
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 1/4 cup white wine, any type – I used a white blend
  • 1/2 cup raw cashews
  • 2 tablespoons Dijon mustard

Instructions

  1. Preheat your oven to 425 degrees
  2. On a sheet pan, add your broccoli florets and 3 sliced bell peppers. Drizzle with olive oil and season with salt, pepper, and 1 teaspoon of garlic powder. Toss until evenly coated
  3. Place in the oven and roast for 10 minutes
  4. Meanwhile, season your 4 chicken breasts with salt and pepper on both sides and heat a skillet over medium high heat with olive oil
  5. When there is SIX minutes left on the veggies and your pan is hot, sear your chicken for 3 minutes per side
  6. Pull the veggies out of the oven, toss, add the chicken on top of the veggies, and place back in the oven for 10 more minutes
  7. Let your pan (that you seared the chicken in) cool for a few minutes while you make your cashew cream
  8. In a high powered blender (if you don’t have a vitamix or blendtec, soak your cashews overnight first *OR* boil for 10 minutes and drain), add your 1/2 cup of raw cashews and 1 1/2 cups water. Blend for about a minute or until very smooth
  9. Add your chicken-searing pan back over medium heat. Add a little extra olive oil + your garlic and onion + a little salt and pepper. Saute until softened
  10. Deglaze the pan with 1/4 cup white wine and let the  wine cook down for a few minutes
  11. Once it’s cooked down, add your cashew cream + 2 tablespoons dijon mustard
  12. Simmer until it’s thickened a bit (will happen almost immediately). Remove from the heat and season to taste with salt and pepper
  13. To serve, add chicken and veggies to a plate and spoon lots and lots of mustard sauce over the chicken! We like to eat this as is or serve with rice.

Notes

The serving information calls for each serving to get 1/4 of the sauce, but you likely won’t use that much and will have leftovers. Or maybe you will use that much because you want to slather it over everything on your plate (me).

I LOVE making a batch of this vegan parmesan and sprinkling it over top the chicken and veggies before eating

Nutrition

Find it online: https://www.thegarlicdiaries.com/sheet-pan-chicken-and-veggies-with-mustard-sauce-dairy-free-paleo/