Honey Mustard Chicken with Oven-Roasted Veg

Honey mustard chicken recipe Honey mustard chicken recipe

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


  • 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


  1. Preheat the oven to 180oC/gas mark 4.
  2. 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.
  3. 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.
  4. 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.

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