Honey Mustard Chicken with Roasted Sweet Potatoes, Zucchini, and Onion

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Red Onion
  • 2 Zucchini
  • 4 Sweet Potato
  • 2 clove Garlic
  • 1 ounce Honey
  • 2 tablespoon Whole Grain Mustard
  • 2 teaspoon White Wine Vinegar
  • 24 ounce Chicken Breast
  • 1/4 ounce Parsley
  • 4 tablespoon Olive Oil*
  • Salt*
  • Pepper*

Directions

  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.

  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.

  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.

  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

  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.

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

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