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