Ingredients for Honey Mustard Chicken With Roast Vegetables Ww Aust 5 5 Pnts
- 1 spray olive oil flavored cooking spray
- 4 medium skinless chicken breasts
- 1/4 cup honey
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon wholegrain mustard, 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- Garlic Clove
- 1 tablespoon olive oil
- 3 carrots, peeled and cut into chunky pieces
- 2 parsnips, peeled and cut into chunky pieces
- 1 red onion, cut into wedges
- Fresh Parsley
- Salt and freshly ground black pepper
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How to Make Honey Mustard Chicken With Roast Vegetables Ww Aust 5 5 Pnts
- Preheat oven to 200c line base of a large roasting pan with baking paper and set aside
- Heat a large non-stick frying pan over high heat
- Spray chicken with oil and cook for 2 minutes each side to brown
- Remove from pan and set aside
- Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl
- Season to taste with salt and pepper
- Arrange carrots, parsnips and onions in roasting pan and toss with olive oil
- Roast vegetables in the preheated oven for 40 minutes, turning once
- Arrange chicken amongst vegies
- Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through
- Set aside to rest for 5 minutes
- Slice chicken into 4 pieces and serve with roasted vegetables
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
99g
Fat
7g
Carbs
18g
