Honey Mustard Chicken with Veggies

Step 1

Preheat the oven to 400°F. Peel & cube the sweet potatoes.

Step 2

Wash & halve the zucchini lengthwise, then slice into half moons.

Step 3

Peel & slice the onion into large strips.

Step 4

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.

Step 5

As the veggies roast, combine 1 tbsp of olive oil per person with whole-grain mustard & honey. Add salt & pepper. Stir until well combined.

Step 6

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.

Step 7

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!