Honey Mustard Chicken & Roasted Veggies

Honey Mustard Chicken & Roasted Veggies is a delicious and healthy meal that brings together tender chicken and vibrant vegetables. The sweet and tangy honey mustard sauce adds a delightful flavor to the chicken, while the roasted veggies create a colorful and nutritious plate. This recipe is perfect for a family dinner or meal prep for the week!

Why Make This Recipe

You should make Honey Mustard Chicken & Roasted Veggies because it is easy to prepare and full of flavor. The combination of honey and mustard creates a sauce that both kids and adults will love. Plus, roasting the vegetables brings out their natural sweetness. This meal is not only tasty but also packed with vitamins and proteins, making it a great choice for a balanced diet.

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:

Begin by baking the chicken thighs until they are cooked through.
While the chicken is baking, prepare the honey mustard sauce. It can be a mix of honey and Dijon mustard to taste.
Next, roast the sweet potatoes and broccoli until they are tender.
Steam the snap peas for a couple of minutes until they are bright green and crisp.
Prepare the soft-boiled eggs by boiling them for about 6-7 minutes, then cool them in ice water before peeling.
Once everything is ready, serve the baked chicken thighs glazed with the honey mustard sauce alongside the roasted sweet potatoes, broccoli, steamed snap peas, and soft-boiled eggs.
Don’t forget to dip the veggies and chicken in the Dijon yogurt sauce for an extra burst of flavor!

How to Serve Honey Mustard Chicken & Roasted Veggies

Serve Honey Mustard Chicken & Roasted Veggies on a large plate, arranging the chicken and vegetables neatly. A small ramekin with Dijon yogurt dip can be placed on the side for dipping. This meal looks great and makes for a filling dinner.

How to Store Honey Mustard Chicken & Roasted Veggies

To store leftovers, let the food cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Tips to Make Honey Mustard Chicken & Roasted Veggies

Make sure to season the chicken well with salt and pepper before baking for better flavor.
You can add other vegetables you have on hand, like carrots or bell peppers, for variety.
If you prefer darker meat, chicken thighs are perfect. But you can also use chicken breasts if you like.

Variation

For a different flavor, try adding garlic and herbs to the honey mustard sauce. Another option is to use a different yogurt dip, like tzatziki or ranch, instead of Dijon yogurt dip.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well too! Just be sure to adjust the cooking time as they may cook faster than thighs.

2. How can I make this recipe gluten-free?
Ensure that the mustard you are using is gluten-free, and the yogurt dip does not contain any gluten ingredients.

3. Can I prepare this meal in advance?
Absolutely! You can bake the chicken and roast the veggies ahead of time. Just store them in the refrigerator and reheat when ready to serve.