Honey Mustard Chicken
with Roasted Sweet Potatoes, Zucchini, and Onion
In this recipe, we’re DIY-ing our way to a honey mustard sauce that's leagues better than the bottled stuff—add in a pinch of garlic and a splash of white wine vinegar and boom! You've got it made. Here, we’re reducing it into a satisfying sticky glaze for chicken breasts. With roasted zucchini, sweet potatoes, and red onion to fill it out, it’s a symphony of sweet and savory.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Zucchini
2 unit
Sweet Potatoes
1 clove
Garlic
½ ounce
Honey
1 tablespoon
Whole Grain Mustard
1 teaspoon
White Wine Vinegar
12 ounce
Chicken Breasts
¼ ounce
Parsley
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and cut onion into ½-inch-thick wedges. Halve zucchini lengthwise, then cut into ½-inch-thick half-moons. Cut sweet potatoes into 1-inch cubes.
Place veggies on a baking sheet and toss with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 25-35 minutes.
Mince or grate 1 clove garlic (we sent more). In a medium bowl, whisk together garlic, honey, 1 TBSP mustard, 1 tsp white wine vinegar, and 1 TBSP olive oil (we sent more mustard and vinegar). Season with salt and pepper. Stir to combine. Add chicken to bowl and toss to coat.
Heat a medium pan over medium-high heat (use an ovenproof pan if you have one). Remove chicken from marinade, letting excess drip off. Sear in pan until no longer pink on surface, 2-3 minutes per side, brushing chicken with a bit of marinade as it cooks. TIP: Cast iron skillets are great for searing meats, plus they’re ovenproof, too. Get one for next time at HellofFresh.com/Shop
Pour any remaining marinade into pan with chicken. (TIP: If your pan isn’t ovenproof, transfer chicken and marinade to a small baking dish.) Once veggies have roasted about 15 minutes, place pan with chicken in oven. Roast until chicken is firm and no longer pink in center, 8-10 minutes.
Divide veggies and chicken between plates. Drizzle with any remaining marinade in pan. Tear leaves from parsley and scatter over top.
