Honey Mustard Chicken with Caramelized Vegetables

Name: Honey Mustard Chicken with Caramelized Vegetables
Total time: 3000 s
Yield: 4 people
Cuisine: British
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons honey; 2 tablespoons Dijon mustard; 1 tablespoon whole grain mustard; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and black pepper to taste; 2 large carrots, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 large red onion, sliced; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; Salt and black pepper to taste; 1 teaspoon brown sugar; Fresh parsley, chopped (for garnish)

Camilla @cook_108013504

This Honey Mustard Chicken with Caramelized Vegetables is a delightful and easy-to-make dish that brings together the sweetness of honey, the tanginess of mustard, and the rich flavors of caramelized vegetables. Perfect for a weeknight dinner, this recipe is sure to become a family favorite.

Camilla @cook_108013504

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Ingredients

50 minutes

4 people

For the Chicken
4boneless, skinless chicken breasts
3 tablespoonshoney
2 tablespoonsDijon mustard
1 tablespoonwhole grain mustard
2 tablespoonsolive oil
1 teaspoongarlic powder
1 teaspoonpaprika
Salt and black pepper to taste
For the Vegetables
2large carrots, sliced
1red bell pepper, sliced
1yellow bell pepper, sliced
1large red onion, sliced
2 tablespoonsolive oil
1 tablespoonbalsamic vinegar
Salt and black pepper to taste
1 teaspoonbrown sugar
Fresh parsley, chopped (for garnish)

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Steps

50 minutes

1

Preheat your oven to 400°F (200°C).
2

In a small bowl, mix together the honey, Dijon mustard, whole grain mustard, 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Set aside.
3

Rub the chicken breasts with half of the honey mustard sauce, ensuring they are well-coated. Reserve the remaining sauce for later.
4

In a large bowl, toss the sliced carrots, red bell pepper, yellow bell pepper, and red onion with 2 tablespoons of olive oil, balsamic vinegar, brown sugar, salt, and pepper.
5

Place the seasoned chicken breasts in the center of a large baking dish. Arrange the vegetables around the chicken.
6

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender and caramelized. Halfway through cooking, baste the chicken with the reserved honey mustard sauce.
7

Remove from the oven, garnish with fresh parsley, and serve hot.
Notes:
•Serving Suggestion: This dish pairs well with a side of steamed rice or mashed potatoes.
•Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.