Chicken with Green Beans and Sweet Potatoes Sheet Pan

• 2 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 2 medium sweet potatoes (peeled and cut into 1-inch cubes)
• 12 ounces green beans (trimmed)
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Season the chicken pieces with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Drizzle with 1 tablespoon olive oil and toss to coat.
3. Place the cubed sweet potatoes and trimmed green beans directly onto the prepared baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with the remaining ½ teaspoon salt. Toss everything on the pan and spread into a single layer.
4. Roast the vegetables for 10 minutes to give the sweet potatoes a head start.
5. Remove the baking sheet from the oven and add the seasoned chicken pieces among the vegetables.
6. In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice. Drizzle the honey mustard mixture over the chicken and vegetables.
7. Return the baking sheet to the oven and roast for another 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through (internal temperature 165°F) and the sweet potatoes are tender and caramelized around the edges.
8. Let everything rest for a few minutes before serving. Spoon any pan juices over the dish and serve with extra sauce if desired.