Honey Mustard Chicken & Roasted Veggies

Honey Mustard Chicken & Roasted Veggies

Honey Mustard Chicken & Roasted Veggies is a delicious and simple meal that brings together juicy chicken and colorful roasted vegetables. This dish is perfect for a weeknight dinner or a casual gathering with friends. It’s easy to prepare and packed with flavor.

Why Make This Recipe

This recipe is a fantastic choice for several reasons. First, it’s healthy, combining protein-packed chicken with nutritious veggies. Second, the honey mustard sauce adds a sweet and tangy flavor that makes the chicken irresistible. Lastly, it’s a complete meal, so you won’t need to make anything else. Your family and friends will love it!

How to Make Honey Mustard Chicken & Roasted Veggies

Ingredients:

• Baked chicken thighs
• Honey mustard sauce
• Roasted sweet potatoes
• Broccoli
• Steamed snap peas
• Soft-boiled eggs
• Dijon yogurt dip

Directions:

1. Start by baking the chicken thighs until they are cooked through.
2. While the chicken is baking, prepare the veggies. Chop sweet potatoes and broccoli, and season them with olive oil, salt, and pepper.
3. Roast the sweet potatoes and broccoli in the oven until they are golden and tender.
4. Steam the snap peas until bright green and crisp.
5. Cook the soft-boiled eggs by boiling them for about 6-7 minutes, then place them in ice water.
6. Serve the chicken with the roasted veggies and halved soft-boiled eggs on the side.
7. Don’t forget to dip everything in the Dijon yogurt sauce for added flavor!

How to Serve Honey Mustard Chicken & Roasted Veggies

Serve Honey Mustard Chicken & Roasted Veggies hot from the oven. Arrange the chicken and veggies on a large plate. Place the soft-boiled eggs next to the chicken and offer the Dijon yogurt dip on the side. This makes for a colorful and inviting presentation.

How to Store Honey Mustard Chicken & Roasted Veggies

To store leftovers, place the chicken and vegetables in an airtight container in the fridge. They will keep well for up to 3 days. You can reheat them in the oven or microwave. If you have extra Dijon yogurt dip, keep it separate in the fridge.

Tips to Make Honey Mustard Chicken & Roasted Veggies

1. Make sure to marinate the chicken in the honey mustard sauce for at least 30 minutes before baking for extra flavor.
2. Cut the sweet potatoes into even sizes to ensure they cook evenly.
3. Feel free to mix and match with your favorite vegetables, like bell peppers or zucchini.

Variation

You can easily make a lighter version by using chicken breast instead of thighs. Another tasty variation is to add nuts like walnuts or almonds to the veggies for some crunch.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the honey mustard chicken and roast the veggies a day in advance. Just store them in the fridge and reheat before serving.

2. Is there a vegetarian version of this dish?
Absolutely! You can replace the chicken with chickpeas or tofu for a plant-based option while keeping the same yummy honey mustard flavor.

3. What can I serve with Honey Mustard Chicken & Roasted Veggies?
This dish can be enjoyed on its own or served with a simple side salad or some crusty bread for a more filling meal.

Enjoy making and serving Honey Mustard Chicken & Roasted Veggies! It’s a simple yet satisfying meal that everyone will love.