Honey Mustard Chicken

Name: Honey Mustard Chicken with Baked Veggies
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 12 ounce Chicken Breasts; 1 unit Red Onion; 1 unit Zucchini; 12 ounce Sweet Potatoes; ½ ounce Honey; 1 ounce Whole Grain Mustard; 2 clove Garlic; 2 tablespoon White Wine Vinegar; ¼ ounce Parsley; unit Salt; unit Pepper; 2 tablespoon Olive Oil

with Baked Veggies

Recipe Development TeamPublished on November 16, 2016

4.2

(815)

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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.

Tags:

Gluten-free

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

1 unit

Red Onion

1 unit

Zucchini

12 ounce

Sweet Potatoes

½ ounce

Honey

1 ounce

Whole Grain Mustard

2 clove

Garlic

2 tablespoon

White Wine Vinegar

¼ ounce

Parsley

Not included in your delivery

unit

Salt

unit

Pepper

2 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories526 kcal

Fat16 g

Saturated Fat2 g

Carbohydrate51 g

Sugar17 g

Dietary Fiber7 g

Protein47 g

Cholesterol120 mg

Sodium322 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Bowl

•Whisk

•Pan

•Baking Dish

Instructions

1

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.

2

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.

3

Place chicken in marinade and toss to coat.

4

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.

5

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.