Sheet Pan Honey Mustard Chicken Nugget Bowl

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Rinse 1/3 cup of quinoa under cold water. In a small saucepan, combine quinoa with 2/3 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

While quinoa cooks, peel and dice 1 medium sweet potato into 1/2-inch cubes. Cut 1/2 red bell pepper into 1-inch pieces and prepare 1 cup of broccoli florets.

In a bowl, toss sweet potato, broccoli, and bell pepper with 1 1/2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the vegetables on one side of the prepared baking sheet. Place 8 frozen chicken nuggets on the other side of the sheet.

Bake for 15-20 minutes, flipping the nuggets halfway through, until vegetables are tender and chicken nuggets are golden and heated through (internal temperature of 165°F/74°C).

While everything bakes, prepare the honey mustard sauce by whisking together 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 tablespoon mayonnaise, 1 teaspoon lemon juice, and 1/4 teaspoon salt in a small bowl.

To assemble the bowl, place the cooked quinoa at the base, arrange the roasted vegetables and chicken nuggets on top, and drizzle with the honey mustard sauce.