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Plated meal

Roasted Chicken Breast with Mustard Glazed Roast Vegetables

  • Gluten Free
  • Paleo
  • Meat
  • Chicken

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

Nutrition Per Portion

  • Calories

    785

  • Carbs

    57.2g

  • Fat

    43.4g

  • Fibre

    13.4g

  • Protein

    44.2g

  • Sugar

    32.4g

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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!

  • Ingredients

    Olive Oil

    2 tablespoons per person

    Chicken Breast (Skin On)

    Red Onion

    chopped

    Green Beans

    trimmed

    Parsnips

    chopped

    Carrot

    chopped

    Beetroot

    chopped

    Turnip

    chopped

    Honey

    Wholegrain Mustard

Reviews (1)

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

The mixture of meat and vegetables was fantastic

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