Honey Mustard Roasted Chicken and Veggies
4 boneless, skinless 4 ounce chicken breasts, flattened
3 medium yellow potatoes with skin, sliced and precooked
4 carrots, peeled and sliced
2 tbsps. warm honey
3 tbsps. warm honey
3 tbsps. prepared mustard
1 tbsp. mustard powder
Preheat oven to 425 degrees.
Combine vegetables and place in a large shallow roasting pan. Place chicken breasts on top.
Combine with mustards and spread on top the chicken breasts. Drizzle any additional honey/mustard mixture over the vegetables.
Bake at 425 degrees until chicken i done and potatoes are tender, about 20 to 25 minutes.
This dish goes well with steamed spinach.
Calories 290, Sodium 260 mg, Carbohydrate 39 mg, Fat 2 g,
Fiber 5 g, Cholesterol 70 mg, Protein 30 g.