HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Glazed Chicken
Honey Mustard-Glazed Chicken

Honey Mustard-Glazed Chicken

with Baked Veggies

Read more

Parsley, rosemary, and thyme? Yes, we’re going there. This power trio of herbs is used to enhance the flavor of roasted winter veggies in this recipe, as well as to make a flavorful pan sauce that gets drizzled over everything. Served with brown rice, it’s a healthy, fortifying meal that’ll help you stay energized through the week.

Tags:Child friendly

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

Total Time45 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

1 unit

Red Onion

2 unit


24 ounce

Sweet Potato

1 ounce


1 ounce

Whole Grain Mustard

2 clove


2 tablespoon

White Wine Vinegar

¼ ounce


Not included in your delivery


Kosher Salt



4 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories510 kcal
Fat16 g
Saturated Fat2 g
Carbohydrate47 g
Sugar15 g
Dietary Fiber7 g
Protein47 g
Cholesterol120 mg
Sodium331 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.
Utensilsarrow down iconarrow down icon
Baking Dish
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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. Toss veggies on a baking sheet with 2 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, whole grain mustard, 2 tsp white wine vinegar (we sent more), and 2 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 large ovenproof pan over medium-high heat. Remove chicken from marinade and sear in pan until no longer pink on outside, 2-3 minutes per side. Brush chicken with marinade as it cooks.


Once chicken is browned and sticky, pour over any remaining marinade. With 8-10 minutes to go on veggies, transfer pan with chicken to oven. (TIP: If you don’t have an ovenproof pan, transfer chicken and marinade to a baking dish.) 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.