Honey Mustard Chicken with Veggies

recipe

• 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!