Creamy Mustard Chicken

Meal-prep friendly chicken with crispy roasted baby potatoes, steamed broccoli and snap peas, plus a tangy creamy Dijon yogurt sauce served on the side. Approx. macros: 450 kcal | 50 g protein | 30 g carbs | 14 g fat | 5 g fiber

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Potatoes first: halve potatoes and toss with olive oil, salt, and garlic powder. Roast at 400°F for 28 minutes, flipping at 15 minutes, until golden and a little crispy on the flat side.

Step 2

Season chicken on both sides (don’t be scared of salt). Pan sear on medium-high for 5–6 minutes per side; don’t touch it while it cooks. Rest 5 minutes before slicing.

Step 3

Steam broccoli and snap peas together for 3 minutes, until bright green but still slightly underdone.

Step 4

Whisk sauce ingredients together until smooth; taste (it should be creamy and a little tangy).

Step 5

To serve/meal prep: potatoes on the base, veg alongside, sliced chicken on top. Keep sauce in a separate container on the side and pour over after reheating.