Honey Mustard Chicken and Vegetables

A one-pan dish with loads of yummy chicken and vegetables in a sweet and tangy sauce. This one could not be easier.

Hint: Cut down on cooking time by placing the pumpkin and cauliflower in the oven first while you prep the chicken, sauce and other vegetables.

Prep time: 10 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

80 grams of diced pumpkin

80 grams of chopped cauliflower

2 teaspoons of extra virgin olive oil,separated

2 pinches sea salt, separated

100 grams of chicken thigh, diced

2 broccolini florets, halved (30g)

1/4 small red capsicum (50g) diced

1/4 small red onion, diced large

1/2 small zucchini (50g), halved and sliced

Sauce

2 teaspoons of pure honey

1 1/2 teaspoons of Dijon mustard

1/2 teaspoon of seeded or wholegrain mustard

1/4 teaspoon of apple cider vinegar

1 pinch of fresh cracked black pepper

3-4 sprigs of fresh thyme, leaves picked

Method

Pre-heat the oven to 200°C and grease a small baking dish.

Place the pumpkin and cauliflower into the prepared dish and add 1 tsp of the oil and one pinch of salt. Toss to coat and bake for 10 minutes.

Meanwhile prepare the chicken and remaining vegetables and make the sauce by whisking all of the ingredients in a small bowl and set aside.

When the pumpkin and cauliflower have cooked for the 10 minutes, remove the pan from the oven and add the chicken and remaining vegetables. Pour over half the sauce and toss to coat evenly. Bake 10 minutes more.

Remove the pan from the oven and stir through the remaining sauce and cook 5 more minutes.

Serve and enjoy!

Calories: 352
Protein: 25
Carbs: 26.4
Fibre: 6.9
Fat: 15.2

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