Which mustard is best for Honey Mustard Glazed Chicken with Roasted Vegetables?

Dijon with tarragon gives a herby, sharp glaze, but plain Dijon or wholegrain mustard also work well with the honey and lemon.

What can I use instead of chow chow in the roasted vegetables?

Swap it for courgette, which has a similar mild flavour and softens in about the same time in the oven.

How do I keep honey mustard chicken breast juicy?

Sear the breasts for 4 minutes a side over medium heat, then lower the heat before brushing on the glaze and cooking them for 3-4 minutes more a side. Take them off as soon as they are cooked through.

Is this honey mustard chicken tray bake vegetarian?

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

Honey Mustard Glazed Chicken With Roasted Vegetables Recipe

Name: Honey Mustard Glazed Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 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; 100 G Jumbo Garlic 100g; 4 Pack Fresh Carrots - Pack Of 4; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; - Fresh Asian Chayote / Chow Chow; - Maldon Flakes Sea Salt; 250 Ml Ross & Ross Gifts Bbq Oil; 100G Heera Black Pepper Powder 100g; 1 Lemon - 1 Each

American cuisine · 336 calories

About this recipe

Honey Mustard Glazed Chicken with Roasted Vegetables is your ticket to a satisfying and nutritious dinner. This American-inspired dish combines tender chicken breasts coated in a tangy, sweet honey mustard glaze with roasted seasonal vegetables like carrots, mooli radish, and chow chow squash. The vegetables are seasoned and roasted to perfection, offering a mix of caramelized sweetness and earthy flavors. The chicken is seared to golden brown, then glazed and cooked to juicy perfection, creating a delightful balance of textures and tastes. With 42g of protein and 10g of dietary fiber, this meal is both hearty and health-conscious, making it ideal for family dinners or comfort food cravings. Plus, it's dairy-free and easy to prepare in under an hour, proving that wholesome meals can be both quick and delicious.

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
100 G Jumbo Garlic 100g
4 Pack Fresh Carrots - Pack Of 4
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
- Fresh Asian Chayote / Chow Chow
- Maldon Flakes Sea Salt
250 Ml Ross & Ross Gifts Bbq Oil
100G Heera Black Pepper Powder 100g
1 Lemon - 1 Each

Instructions

1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. Peel and chop the carrots, mooli radish, and chow chow into bite-sized pieces.
3. Toss the vegetables with Ross & Ross Gifts Bbq Oil, Maldon Flakes Sea Salt, and black pepper, then spread them evenly on the tray.
4. Roast the vegetables in the oven for 25 minutes, stirring halfway through for even cooking.
5. In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, and the juice of one lemon until smooth.
6. Season the chicken breasts with Maldon Flakes Sea Salt and black pepper, ensuring both sides are well-coated.
7. Heat a skillet over medium heat and add Ross & Ross Gifts Bbq Oil to prevent sticking.
8. Sear the chicken breasts for 4 minutes on each side until golden brown.
9. Lower the heat and brush the honey mustard glaze generously over the chicken, cooking for another 3-4 minutes per side until fully coated and cooked through.
10. Remove the roasted vegetables from the oven and arrange them on serving plates.
11. Place the glazed chicken breasts alongside the vegetables, ensuring each plate has an even portion.
12. Garnish with additional lemon slices and serve immediately while hot.

How to make Honey Mustard Glazed Chicken With Roasted Vegetables

Roast the vegetables. Preheat the oven to 200°C and line a tray. Chop the carrots, mooli and chow chow, toss with barbecue oil, flaky sea salt and black pepper, and roast for 25 minutes, stirring halfway.
Make the glaze. Whisk the honey, mustard, olive oil, minced garlic and the juice of one lemon together in a small bowl until smooth.
Sear the chicken. Season the chicken breasts on both sides with flaky sea salt and black pepper, then sear them in a lightly oiled skillet over medium heat for 4 minutes on each side until golden.
Glaze the chicken. Lower the heat, brush the glaze generously over the chicken and cook for another 3-4 minutes per side until fully coated and cooked through.
Plate and serve. Arrange the roasted vegetables on plates with the glazed chicken alongside in even portions, garnish with lemon slices and serve immediately while hot.

Frequently asked questions

How long does Honey Mustard Glazed Chicken with Roasted Vegetables take to make?: About 40 minutes: 10 minutes of prep and 30 minutes of cooking.
Which mustard is best for Honey Mustard Glazed Chicken with Roasted Vegetables?: Dijon with tarragon gives a herby, sharp glaze, but plain Dijon or wholegrain mustard also work well with the honey and lemon.
What can I use instead of chow chow in the roasted vegetables?: Swap it for courgette, which has a similar mild flavour and softens in about the same time in the oven.
How do I keep honey mustard chicken breast juicy?: Sear the breasts for 4 minutes a side over medium heat, then lower the heat before brushing on the glaze and cooking them for 3-4 minutes more a side. Take them off as soon as they are cooked through.
Is this honey mustard chicken tray bake vegetarian?: No, it is made with chicken breast, so it is not vegetarian.