One-Pan Chicken and Vegetables with Mustard Sauce




  •  5 carrots, peeled and chopped
  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon Ahuacatlan Avocado Oil
  • 2 ½ teaspoons garlic-herb spice mix (without salt)
  • ½ teaspoon salt
  • 4 split chicken breasts, without bones, cut in half
  • ½ lemon
  • 1 cup baby spinach

Mustard sauce

  • ¼ cup dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon Ahuacatlan Avocado Oil Garlic


Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ideal for: 4 people


  • Preheat oven to 400°F.  Line a large baking sheet with parchment.
  • Add carrots, bell pepper, onion, Ahuacatlan Avocado Oil, garlic-herb spice mix, and ½ teaspoon salt to a large bowl.  Toss to coat, and then arrange vegetables in an even layer on baking sheet.
  • Create space on the pan for chicken breasts.  Season each side with salt and remaining ½ teaspoon spice mix.
  • Roast chicken and vegetables for 25-30 minutes (this may vary based on the size/thickness of chicken pieces).  You can also broil for the last minute or two to crisp up the chicken skin (be careful with the parchment paper.).
  • Remove from oven, squeeze lemon over chicken and vegetables.  Add spinach, and use tongs to toss so it gently wilts with the other vegetables.

Mustard sauce


  •  Whisk all ingredients.

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