Honey Mustard Grilled Chicken Sweet Potato (Printable)

Tender grilled chicken with zesty honey mustard glaze alongside perfectly roasted sweet potato wedges for a satisfying, wholesome dinner.

# What You’ll Need:

→ Honey Mustard Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 2 tablespoons olive oil
06 - 1 tablespoon lemon juice
07 - 2 garlic cloves, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Roasted Sweet Potato Wedges

11 - 3 large sweet potatoes, scrubbed
12 - 2 tablespoons olive oil
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1 tablespoon fresh parsley, chopped

# How To Make It:

01 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper in a medium bowl until well combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring complete coating. Refrigerate for at least 30 minutes, up to 2 hours.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
04 - Cut sweet potatoes into 1/2-inch thick wedges. Toss with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange in single layer on prepared baking sheet.
05 - Roast for 30 to 35 minutes, turning halfway through, until golden and crisp on edges.
06 - Preheat grill or grill pan to medium-high heat.
07 - Remove chicken from marinade, allowing excess to drip off. Grill for 5 to 7 minutes per side until internal temperature reaches 165°F and juices run clear.
08 - Transfer grilled chicken to a clean plate and let rest for 5 minutes before serving.
09 - Arrange grilled chicken alongside roasted sweet potato wedges. Garnish sweet potatoes with fresh parsley if desired.

# Expert Advice:

01 -
  • The marinade does the heavy lifting for flavor, so you're basically just showing up to grill something already delicious.
  • Sweet potatoes roast while the chicken marinates, meaning less actual cooking time and fewer pans to juggle.
  • It's naturally gluten-free and packed with protein, so you can feel satisfied without the post-meal slump.
02 -
  • Don't skip the resting period—I learned this the hard way with dry chicken, and those 5 minutes genuinely change everything.
  • Reserve 2 tablespoons of raw marinade before the chicken goes in, then drizzle it over the finished dish as a sauce for an extra flavor boost that tastes restaurant-quality.
03 -
  • Pound your chicken breasts to even thickness before marinating—it ensures nothing gets overdone while you wait for thicker pieces to cook through.
  • If you don't have a grill, a hot cast iron skillet works beautifully and gives you similar crust and those restaurant-style marks without needing a backyard.
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