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Honey Mustard Chicken and Veggies

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.