Honey Mustard Chicken
with Baked Veggies
In this recipe, we’re DIY-ing our way to a honey mustard sauce that's leagues better than the bottled stuff—add in a pinch of garlic and a splash of white wine vinegar and boom! You've got it made. Here, we’re using it to coat chicken breasts, then reducing it to a satisfyingly sticky glaze. Filled out with roasted zucchini, sweet potatoes, and red onions, the whole dish comes together in a symphony of sweet and savory.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Whole Grain Mustard
White Wine Vinegar
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and cut red onion into wedges. Halve zucchini lengthwise, then cut into ½-inch-thick half-moons. Cut sweet potato into 1-inch cubes. Place veggies on a baking sheet. Toss with 1 TBSP olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 25-35 minutes.
Meanwhile, mince or grate garlic. Whisk garlic, honey, 1 TBSP whole grain mustard, 1 tsp white wine vinegar, and 1 TBSP olive oil in a medium bowl. Season generously with salt and pepper. Stir to combine.
Place chicken in marinade and toss to coat.
Heat a medium ovenproof pan over medium-high heat. Remove chicken from marinade and sear in pan until no longer pink on outside, 2-3 minutes on each side. Brush chicken with marinade as it cooks.
Once chicken is browned and sticky, pour over any remaining marinade. (TIP: If you don’t have an ovenproof pan, transfer chicken and marinade to a baking dish.) With 8-10 minutes to go on veggies, transfer pan with chicken to oven. Roast until chicken is firm and juices run clear when cut.
Divide chicken and veggies between plates. Drizzle with any remaining sauce from pan. Tear leaves from parsley and sprinkle on top.