Roasted Chicken Breast with Mustard Glazed Roast Vegetables

The mustard-brown glaze gives these roasted vegetables a flavorful lift to this roasted chicken dish.

Nutrition Per Portion

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Step 1

Preheat the oven to 180C. Peel and chop the swede, beetroot, red onion, carrot, and parsnip into small 2 cm cubes. Trim the ends of the green beans.
Step 2

Mix together the honey, mustard, and 1/3 of the olive oil in a bowl.
Step 3

Spread the chopped vegetables over a baking tray and drizzle with half of the remaining olive oil. Season lightly with salt and pepper, then place in the oven to roast for 20-30 minutes.
Step 4

Meanwhile, heat the remaining olive oil in a pan over high heat. Season the chicken well with salt and pepper, and add it to the pan. Cook on each side until golden, then remove from the heat.
Step 5

Take the vegetables out of the oven briefly. Add the green beans and brush the vegetables with the honey-mustard mixture.
Step 6

Place the seared chicken breasts on top of the vegetables, then return the tray to the oven for an additional 10-15 minutes.
Step 7

Continue cooking until the chicken is fully cooked and the vegetables are soft.
Step 8

Remove the tray from the oven and distribute the roasted chicken and vegetables among serving plates. Enjoy your meal!