Mondays can be challenging, but dinner doesn't have to be with this easy one-pan chicken and sweet potato dish.
Prepare the honey mustard dressing by whisking all the ingredients together in a small bowl. You can skip this and use a bottle of honey mustard dressing if you prefer.
Place the chicken breasts between two layers of Saran wrap and tender them by hitting with a rolling pin or tenderizer until they are even and about 1cm thick. Add 1/2 cup honey mustard to a big resealable bag with the chicken breasts. Place in the refrigerator to marinate. Peel and chop the sweet potatoes into 1cm pieces. Chop onion into 1cm pieces. Add veggies to a sheet pan and drizzle with olive oil. Toss with the garlic powder, salt and pepper.Remove the chicken breasts from the honey mustard and discard any marinade. Nestle the chicken into the sweet potatoes. Don’t place on top of the