HONEY-MUSTARD CHICKEN with VEGGIES (ONE-PAN) 

Episode #1 of Easy, Delicious Meals, from someone who doesn't like to cook (me!) 

It's no secret that cooking is not my thing, but thankfully I've learned a lot from Vivian, our registered dietitian,  and love so many of the recipes she shares in The BodyFit Athletic Club. 
This honey mustard chicken is my favorite;  I love it because you can use just about any veggies you have in your fridge or freezer and any type of chicken. 

INGREDIENTS
1 medium (500 g) sweet potato, diced
1 bunch (1 pound) of asparagus
1 medium red onion, cut into rings, layers separated
2 tablespoons of oil
Salt + pepper, to taste
1/4 cup (4 tablespoons) Dijon mustard
1/4 cup (4 tablespoons) honey
3 garlic cloves, minced
4-5 skinless and boneless chicken thighs (or breasts) (approximately 1.5 pounds of meat)

DIRECTIONS
Preheat the oven to 400°F/200°C
Place veggies on a large baking sheet. Drizzle with the oil and sprinkle with salt and pepper to taste.Place baking sheet in the preheated oven and roast the vegetables on the center rack for about 10 minutes.

While the vegetables roast, make your honey mustard sauce. In a small or medium-sized bowl, combine the mustard, honey, and garlic. Whisk until smooth and set aside.

After 10 minutes, remove the dish from the oven and mix (toss) vegetables.

Season both sides of the chicken with salt. Dip chicken into the honey mustard sauce until well coated. Place it on top of the vegetables.  

Sprinkle chicken and veggies with pepper if desired.

Place baking sheet  back in the ovenfor about 30 minutes or until the chicken is cooked to an internal temperature of 165°F/74°C. 

* There's still time to join us in the BodyFit Athletic Club for recipes like this, and so much more!
www.studio.bodyfitbyamy.com

свернуть