
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
- Calories
785
- Carbs
57.2g
- Fat
43.4g
- Fibre
13.4g
- Protein
44.2g
- Sugar
32.4g
-
Olive Oil
-
Chicken Breast (Skin On)
-
Red Onion
-
Green Beans
-
Parsnips
-
Carrot
-
Beetroot
-
Turnip
-
Honey
-
Wholegrain Mustard
![]() Olive Oil |
![]() Chicken Breast (Skin On) |
![]() Red Onion |
![]() Green Beans |
![]() Parsnips |
![]() Carrot |
![]() Beetroot |
![]() Turnip |
![]() Honey |
![]() Wholegrain Mustard |
- Switch to timeline view
-
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)
Kirsty Van Rooyen Verified
The mixture of meat and vegetables was fantastic