Mustard-Glazed Chicken Breasts with Roasted Carrots and Green Beans

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken breasts coated in a tangy mustard-honey glaze, served alongside caramelized carrots and tender green beans. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, carrots, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 380 cal/serving

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Ingredients

1.5 pounds chicken breasts
1 pound carrots
12 ounces green beans
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
2 cloves, minced garlic
1/2, zested and juiced lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 1.5 pounds chicken breasts dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 2: Toss 1 pound carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; spread on a sheet pan and roast for 10 minutes.
Step 3: Whisk 2 tablespoons Dijon mustard, 1 tablespoon honey, 2 minced garlic cloves, 1/2 teaspoon lemon zest, and 1 tablespoon lemon juice in a small bowl.
Step 4: After 10 minutes, add 12 ounces green beans to the sheet pan with carrots, brush chicken breasts with the mustard mixture, and place chicken on top of vegetables.
Step 5: Continue roasting for 15-20 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender with slight caramelization.