Honey-Mustard Chicken with Vegetables

Makes 6
Prep 15 m
Bake 25 m
Roast 20 m
Steam 2 - 3 m

Ingredients

Directions

  1. 1 of 6 Heat oven to 400 degrees F. Place carrots, parsnips, endive and onions in very large bowl. Add oil; toss to coat. Transfer to large roasting pan. Season with 1/2 teaspoon salt.
  2. 2 of 6 In small cup, mix honey-mustard, lemon juice and thyme. Remove 3 tablespoons; reserve. Place chicken on top of vegetables. Sprinkle with remaining salt. Brush with the 3 tablespoons honey-mustard mixture.
  3. 3 of 6 Bake in 400 degree F oven 25 minutes. Remove pan from oven. Add zucchini. Increase temperature to 450 degrees F. Bake in 450 degree F oven 10 minutes. Remove chicken to platter; keep warm.
  4. 4 of 6 Stir remaining honey-mustard mixture into vegetables in roasting pan. Bake in 450 degree F oven 10 minutes.
  5. 5 of 6 Meanwhile, steam broccoli rabe until tender, 2 to 3 minutes.
  6. 6 of 6 Divide vegetables among plates. Serve with chicken and broccoli rabe. Makes 6 servings.
Nutrition Information for Honey-Mustard Chicken with Vegetables
Servings Per Recipe: 6
Per Serving: 348 kcal cal., 32 g pro., 531 mg sodium, 4 g fiber, 12 g Fat, total, 31 g carb., 2 g sat. fat, 75 mg chol.