Honey Mustard Chicken with Oven-Roasted Veg
This quick and healthy midweek dinner is a good source of protein and nutrients from the roasted vegetables and chicken. Honey and mustard combine to provide a wonderful sauce for the chicken, which adds a lovely flavour to this dish.
4 people
30 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 2 - Carrots chopped
- 2 - Chicken Breast cut into bite-sized pieces
- 1 clove Garlic crushed
- 2 tbsp Honey
- 1 - Lime juice only
- 1 - Red Onion chopped
- 1 - Red Pepper chopped
- 1 pinch Salt
- 2 tbsp SuperValu Extra Virgin Olive Oil plus extra for drizzling
- 1 - SuperValu Parsnip chopped
- 1 - SuperValu Sweet Potato chopped
- 2 tsp Wholegrain Mustard
- 1 - Yellow Pepper
Method
- Preheat the oven to 180oC/gas mark 4.
- Place the vegetables on a large baking tray, drizzle with a little olive oil and season with salt and pepper. Roast in the oven for 30 minutes, until cooked through and tender.
- Meanwhile, to make the honey mustard sauce, mix the olive oil with the honey, mustard, lime juice and garlic. Place the diced chicken in a bowl, pour over the sauce and mix to combine.
- Warm a non-stick frying pan over a medium heat, then add the chicken and the sauce and cook for 15 minutes, until the chicken is cooked through. Serve with the oven-roasted veg.
Tip: If you prefer, you can oven bake the chicken. Just allow it to marinate in the honey mustard sauce for 2 hours, then transfer to a baking tray and cook in the oven alongside the roasted veg for 20 minutes.
