Sweet, tangy and ready in no time!
Quick, simple and packed full of flavour - meet your new family favourite.
Serves: 4 | Prep Time: 10 mins | Cook Time: 25–30 mins
Ingredients
- 4 Skinless Chicken Breasts, cut into chunks
- 2 tbsp Dijon Mustard
- 2 tbsp Wholegrain Mustard
- 3 tbsp Honey
- 1 tbsp Olive Oil
- 2 Garlic Cloves, crushed
- Salt & Pepper, to taste
- Fresh Parsley, to garnish
- Seasonal Veggies
- Our choices would be Brussel Sprouts, Roasted Red Onions and Carrots!
Method:
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Preheat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
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Prep the veggies: Cut the red onion into wedges, slice the carrots, and halve the Brussels sprouts. Toss them with a little olive oil, salt and pepper, then spread onto the tray. Roast for about 10 minutes.
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Make the sauce: In a small bowl, whisk together the Dijon mustard, wholegrain mustard, honey, olive oil, garlic, salt and pepper.
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Add the chicken: Take the tray out of the oven, push the veggies to one side, and place the chicken breasts on the tray. Spoon the honey mustard mixture over each piece, coating well.
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Roast: Return to the oven and cook for another 20 minutes, or until the chicken is golden and cooked through (juices should run clear).
- Serve: Sprinkle with fresh parsley and serve hot with the roasted veggies.
