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Yield: serves 4. 1-1/2 cups per serving
Recipes
Honey Mustard Roasted Chicken and Veggies
| Nutrition Information | |
| Calories: | 290 |
| Total Fat: | 2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 70mg |
| Sodium: | 260mg |
| Carbohydrates: | 39g |
| Dietary Fiber: | 5g |
| Sugars: | 16g |
| Protein: | 30g |
| Vitamin A: | 1000iu (20%) |
| Vitamin C: | 21mg (35%) |
| Calcium: | 60mg (6%) |
| Iron: | 2.7mg (15%) |
This delicious roasted dinner is ready in 20-25 minutes hands-free. You can assemble it ahead of time.
4 boneless, skinless 4 ounce chicken breasts, flattened
3 medium yellow potatoes with skin, sliced and precooked
4 carrots, peeled and sliced
1 onion, peeled and sliced
2 Tbsp warm honey
3 Tbsp prepared mustard
1 Tbsp mustard powder
Preheat oven to 425º. Combine vegetables and place in a large shallow roasting pan. Place chicken breasts on top. Combine honey with mustards and spread on top the chicken breasts. Drizzle any additional honey/mustard mixture over the vegetables. Bake covered at 425º until chicken is done and potatoes are tender, about 20-25 minutes. This dish goes well with steamed spinach.
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