Ingredients for Honey Mustard Chicken with Caramelized Vegetables
- For the Chicken
- 4 boneless, skinless chicken breasts
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- For the Vegetables
- 2 large carrots, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- 1 teaspoon brown sugar
- Fresh parsley, chopped (for garnish)
Cooking Instructions for making Honey Mustard Chicken with Caramelized Vegetables
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the honey, Dijon mustard, whole grain mustard, 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Set aside.
Rub the chicken breasts with half of the honey mustard sauce, ensuring they are well-coated. Reserve the remaining sauce for later.
In a large bowl, toss the sliced carrots, red bell pepper, yellow bell pepper, and red onion with 2 tablespoons of olive oil, balsamic vinegar, brown sugar, salt, and pepper.
Place the seasoned chicken breasts in the center of a large baking dish. Arrange the vegetables around the chicken.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and caramelized. Halfway through cooking, baste the chicken with the reserved honey mustard sauce.
Remove from the oven, garnish with fresh parsley, and serve hot.
Notes:
•Serving Suggestion: This dish pairs well with a side of steamed rice or mashed potatoes.
•Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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