Oven, Stovetop, Frying pan, Knife
Preheat the oven to 400°F. Peel & cube the sweet potatoes.
Wash & halve the zucchini lengthwise, then slice into half moons.
Peel & slice the onion into large strips.
Line a sheet tray with parchment paper. Add the sweet potatoes, zucchini & red onion. Add a pinch of dried thyme or tarragon if you have it. Season all over with salt, pepper & drizzle of olive oil. Toss to evenly coat. Roast in the oven for 30 min, flipping halfway through.
As the veggies roast, combine 1 tbsp of olive oil per person with whole-grain mustard & honey. Add salt & pepper. Stir until well combined.
Heat a drizzle of olive oil in a pan over medium-high heat. Pat the chicken dry then add it to the pan. Season with salt & pepper. Brush the chicken with honey mustard sauce. Sear for 5-6 min on one side then flip. Brush with the remaining sauce & continue cooking for about 7 min. Once the chicken is fully cooked, remove from the heat.
Remove the vegetables from the oven once they are golden & fully cooked. Serve everything on a plate. If you have any leftover honey mustard sauce that hasn't been contaminated by raw chicken, add some on top! Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Honey Mustard Chicken with Veggies" contains 395 Energy, 19 g of Fat, 21 g of Carbohydrates, 38 g of Protein, 5 g of Fiber.