3-4 Chicken breasts, skinless and boneless, cut in half
1 lb. small red potatoes, quartered
1 lb. bag baby carrots, cut in half
8 oz. green beans, fresh and cut into bite size pieces
1 medium onion, roughly chopped
1 large red bell pepper, cut into bite size pieces
2 tsp. minced garlic
salt and pepper to taste
1 tsp. each garlic & onion powder
1/4 cup honey
2 tbsp. Dijon mustard
3 tbsp. whole grain mustard
2 tbsp. water
3 tbsp. olive oil
Preheat oven to 400 degrees. Season chicken breast with salt and pepper to taste. In a small bowl mix together honey, the two mustards and water, set aside. Place potatoes, carrots, onion, red pepper and minced garlic in a bowl. Sprinkle with salt, pepper, onion and garlic powder and drizzle with 2 tbsp. of olive oil. Toss to coat. Place the chicken breast halves and vegetables mixture on a lightly greased large baking sheet. Spoon honey mustard over all. Bake for 25 minutes. Remove from oven. Coat green beans with 1 tbsp olive oil, season to taste and add to pan. Cook for another 5-10 minutes or until chicken and all veggies are done.
*Use your favorite veggies. If using mushrooms add them when adding green beans.