Honey Mustard Chicken with Roasted Veggies

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 3 tbsp olive oil

• 3 tbsp honey

• 2 tbsp Dijon mustard

• 1 tbsp whole-grain mustard (optional for texture)

• 2 cloves garlic, minced

• 1 tbsp apple cider vinegar (or lemon juice)

• 1 tsp paprika

• Salt and black pepper, to taste

• 2 cups baby potatoes, halved

• 1 cup baby carrots

• 1 red bell pepper, chopped

• 1 zucchini, sliced

• Fresh parsley, for garnish

Instructions

1. Preheat Oven:
   Preheat to 400°F (200°C) and line a baking sheet with parchment paper.

2. Make the Honey Mustard Sauce:
   In a small bowl, whisk together olive oil, honey, Dijon mustard, whole-grain mustard (if using), garlic, apple cider vinegar, paprika, salt, and pepper.

3. Prepare Chicken & Veggies:
   Place chicken and all vegetables on the baking sheet. Drizzle the honey mustard sauce over everything, tossing to coat evenly.

4. Roast:
   Bake for 25–30 minutes, flipping the veggies halfway through, until chicken is cooked through (165°F / 74°C) and vegetables are tender and caramelized.

5. Serve:
   Garnish with fresh parsley and drizzle with any remaining sauce from the pan.