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American Recipes

Honey Mustard-Glazed Chicken

Honey Mustard-Glazed Chicken

Honey Mustard-Glazed Chicken

with Baked Veggies

Recipe Development TeamPublished on November 21, 2016

4.2

(358 customers rated)

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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

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 Time45 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Chicken Breasts

1 unit

Red Onion

2 unit

Zucchini

24 ounce

Sweet Potatoes

1 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

4 tablespoon

Olive Oil

Nutrition Values

/ per serving

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.

Utensils

•Baking Dish

•Bowl

•Whisk

•Large Pan

Instructions

Preheat and prep

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. 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.

Make marinade

2

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.

Marinate chicken

3

Place chicken in marinade and toss to coat.

Sear chicken

4

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.

Bake chicken

5

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.

Serve

6

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

Meal right image

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