Honey Mustard Chicken
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Honey Mustard Chicken

Honey Mustard Chicken

with Roasted Sweet Potatoes, Zucchini, and Onion

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 reducing it into a satisfying sticky glaze for chicken breasts. With roasted zucchini, sweet potatoes, and red onion to fill it out, it’s a symphony of sweet and savory.

Tags:
Gluten-free

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

1 unit

Red Onion

1 unit

Zucchini

2 unit

Sweet Potatoes

1 clove

Garlic

½ ounce

Honey

1 tablespoon

Whole Grain Mustard

1 teaspoon

White Wine Vinegar

12 ounce

Chicken Breasts

¼ ounce

Parsley

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat17 g
Saturated Fat2 g
Carbohydrate51 g
Sugar18 g
Dietary Fiber7 g
Protein46 g
Cholesterol100 mg
Sodium370 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
Pan

Instructions

Preheat and Prep
1

Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and cut onion into ½-inch-thick wedges. Halve zucchini lengthwise, then cut into ½-inch-thick half-moons. Cut sweet potatoes into 1-inch cubes.

Roast Veggies
2

Place veggies on a baking sheet and toss with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 25-35 minutes.

Marinate Chicken
3

Mince or grate 1 clove garlic (we sent more). In a medium bowl, whisk together garlic, honey, 1 TBSP mustard, 1 tsp white wine vinegar, and 1 TBSP olive oil (we sent more mustard and vinegar). Season with salt and pepper. Stir to combine. Add chicken to bowl and toss to coat.

Sear Chicken
4

Heat a medium pan over medium-high heat (use an ovenproof pan if you have one). Remove chicken from marinade, letting excess drip off. Sear in pan until no longer pink on surface, 2-3 minutes per side, brushing chicken with a bit of marinade as it cooks. TIP: Cast iron skillets are great for searing meats, plus they’re ovenproof, too. Get one for next time at HellofFresh.com/Shop

Bake Chicken
5

Pour any remaining marinade into pan with chicken. (TIP: If your pan isn’t ovenproof, transfer chicken and marinade to a small baking dish.) Once veggies have roasted about 15 minutes, place pan with chicken in oven. Roast until chicken is firm and no longer pink in center, 8-10 minutes.

Plate and Serve
6

Divide veggies and chicken between plates. Drizzle with any remaining marinade in pan. Tear leaves from parsley and scatter over top.