Can I use wholegrain mustard in Honey Mustard Glazed Chicken with Garlic Roasted Vegetables?

Yes, wholegrain mustard gives the glaze a milder heat and a pleasant texture. You can also mix half Dijon and half wholegrain.

How do I stop a honey mustard glaze burning?

Keep back some of the glaze and brush it on in the last part of roasting. If the top darkens too fast, cover the chicken loosely with foil.

Can I use chicken thighs instead of breasts?

Yes, boneless thighs are juicier and take the sweet glaze well. Give them a few extra minutes until cooked through.

Is this honey mustard chicken vegetarian?

No, it is made with chicken breast, so it is not vegetarian.

Honey Mustard Glazed Chicken With Garlic Roasted Vegetables Recipe

Name: Honey Mustard Glazed Chicken with Garlic Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; 250G Spanish Lemon Honey, 250G; 105G Dijon Mustard With Tarragon, 105G; - Biona Capers in Olive Oil; 50G Black Garlic Cloves, 50G; 4 Pack Fresh Carrots - Pack Of 4; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; 1 Piece Cucumber 1Pc; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 250 Ml Trs Lemon Juice 250Ml

American cuisine · 336 calories

About this recipe

This Honey Mustard Glazed Chicken with Garlic Roasted Vegetables is a delightful combination of flavors and textures, perfect for dinner. The tender chicken breasts are coated in a sweet and tangy honey mustard glaze, bringing a burst of flavor in every bite. Accompanied by perfectly roasted carrots and mooli radish, seasoned with garlic, olive oil, and a touch of salt and pepper, this dish is as nutritious as it is delicious. With 32g of protein and only 610 calories per serving, it's a wholesome meal that supports wellness while satisfying your taste buds. The preparation is straightforward, making it ideal for intermediate cooks looking to create a restaurant-quality dinner at home. Serve this vibrant dish with fresh cucumber slices and a splash of lemon juice for a refreshing finish that completes the plate. Perfect for cozy evenings or casual dinner gatherings.

Ingredients

NaN Fresh Halal Chicken Breast - Boneless Without Skin
250G Spanish Lemon Honey, 250G
105G Dijon Mustard With Tarragon, 105G
- Biona Capers In Olive Oil
50G Black Garlic Cloves, 50G
4 Pack Fresh Carrots - Pack Of 4
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
1 Piece Cucumber 1Pc
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
250 Ml Trs Lemon Juice 250Ml

Instructions

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. Peel and chop the carrots and mooli into bite-sized pieces, and slice the cucumber thinly.
3. In a mixing bowl, combine honey, Dijon mustard, and half of the olive oil. Whisk until smooth.
4. Season the chicken breasts with salt and pepper, then coat them evenly with the honey mustard glaze.
5. Arrange the seasoned chicken breasts on one side of the baking tray.
6. Toss the chopped carrots and mooli with the remaining olive oil, minced garlic, salt, and pepper in a bowl.
7. Spread the vegetables on the other side of the baking tray, ensuring they are evenly distributed.
8. Place the tray in the preheated oven and bake for 25 minutes, flipping the chicken halfway through for even cooking.
9. Check the chicken's internal temperature to ensure it reaches 74°C for safe consumption.
10. Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.
11. Plate the chicken slices alongside the roasted vegetables and garnish with lemon juice and sliced cucumber.
12. Serve warm and enjoy your balanced and flavorful dinner.

How to make Honey Mustard Glazed Chicken With Garlic Roasted Vegetables

Prepare the tray and vegetables. Preheat the oven to 200°C and line a baking tray with parchment paper. Peel and chop the carrots and mooli into bite-sized pieces and thinly slice the cucumber.
Glaze the chicken. Whisk the honey, mustard and half the olive oil until smooth. Season the chicken breasts with salt and pepper, coat them evenly in the glaze and lay them on one side of the tray.
Season the vegetables. Toss the carrots and mooli with the remaining olive oil, minced garlic, salt and pepper, then spread them evenly over the other side of the tray.
Roast and rest. Bake for 25 minutes, flipping the chicken halfway, and check it reaches an internal temperature of 74°C. Let the chicken rest for 5 minutes before slicing.
Plate and serve. Plate the rested, sliced chicken alongside the roasted carrots and mooli, then garnish with a squeeze of lemon juice and the sliced cucumber and serve warm.

Frequently asked questions

How long does Honey Mustard Glazed Chicken with Garlic Roasted Vegetables take?: About 40 minutes, with 15 minutes of prep and 25 minutes of cooking.
Can I use wholegrain mustard in Honey Mustard Glazed Chicken with Garlic Roasted Vegetables?: Yes, wholegrain mustard gives the glaze a milder heat and a pleasant texture. You can also mix half Dijon and half wholegrain.
How do I stop a honey mustard glaze burning?: Keep back some of the glaze and brush it on in the last part of roasting. If the top darkens too fast, cover the chicken loosely with foil.
Can I use chicken thighs instead of breasts?: Yes, boneless thighs are juicier and take the sweet glaze well. Give them a few extra minutes until cooked through.
Is this honey mustard chicken vegetarian?: No, it is made with chicken breast, so it is not vegetarian.