Honey Mustard Glazed Chicken with Roasted Vegetables

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Prepare the Chicken Marinade: In a bowl, whisk together honey, Dijon mustard, olive oil, soy sauce, garlic powder, paprika, salt, and pepper.

Step 2

2 Marinate the Chicken: Place chicken breasts in the marinade and let sit for at least 15 minutes (or up to 2 hours in the fridge).

Step 3

3 Roast the Vegetables: Preheat oven to 400°F (200°C). Toss chopped bell peppers and kale (or spinach) with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15 minutes or until peppers are slightly charred and kale is wilted.

Step 4

4 Cook the Chicken: While vegetables are roasting, heat a skillet over medium-high heat. Remove chicken from marinade and cook for about 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Let chicken rest for 2-3 minutes, then slice.

Step 5

5 Make the Creamy Sauce: In a small bowl, stir together Greek yogurt (or mayonnaise), honey, Dijon mustard, lemon juice, dried parsley, salt, and pepper until smooth.

Step 6

6 Assemble the Bowl: Divide the roasted vegetables into bowls, top with sliced chicken, and drizzle with the creamy honey mustard sauce. Serve immediately.

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