Honey Mustard Glazed Chicken


with Baked Veggies 

By Hello Freshau-honey-mustard-chicken-6728f818-1 

Cooking Time: 40 min

Servings: 2

Nutrition: 526 cal, Fat: 16 g, Sat. Fat: 2 g, Protein: 47 g, Carbs: 51 g, Sugar: 17 g, Sodium: 322 mg, Fiber: 7 g


  • Red Onion- 1
  • Zucchini- 1
  • Sweet Potato- 12 oz.
  • Garlic- 1 Clove
  • Honey- 2 tsp.
  • Whole Grain Mustard- 1 TBSP
  • White Wine Vinegar- 1 tsp
  • Chicken Breast- 12 oz.
  • Parsley- ¼ oz.


  1. Preheat and prep. Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and cut red onion into wedges. Halve zucchini lengthwise, then cut into ½-inch-thick half-moons. Cut sweet potato into 1-inch cubes. Place veggies on a baking sheet. Toss with 1 TBSP olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 25-35 minutes.
  2. Make marinade. Meanwhile, mince or grate garlic. Whisk garlic, honey, 1 TBSP whole grain mustard, 1 tsp white wine vinegar, and 1 TBSP olive oil in a medium bowl. Season generously with salt and pepper. Stir to combine.
  3. Marinate chicken. Place chicken in marinade and toss to coat.
  4. sear chicken Heat a medium ovenproof pan over medium-high heat. Remove chicken from marinade and sear in pan until no longer pink on outside, 2-3 minutes on each side. Brush chicken with marinade as it cooks.
  5. Bake chicken. Once chicken is browned and sticky, pour over any remaining marinade. (TIP: If you don’t have an ovenproof pan, transfer chicken and marinade to a baking dish.) With 8-10 minutes to go on veggies, transfer pan with chicken to oven. Roast until chicken is firm and juices run clear when cut.
  6. Divide chicken and veggies between plates. Drizzle with any remaining sauce from pan. Tear leaves from parsley and sprinkle on top.