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Honey Mustard Chicken

Honey Mustard Chicken

with Baked Veggies

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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

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Chicken Breasts

1 unit

Red Onion

1 unit

Zucchini

12 ounce

Sweet Potato

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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
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
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Whisk
Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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.

6

Divide chicken and veggies between plates. Drizzle with any remaining sauce from pan. Tear leaves from parsley and sprinkle on top.