Ain't no dry chicken here - It's all tender and juicy goodness with this recipe from heaven! This is for everyone who bought some chicken at the grocery shop and doesn't know what to do with it. It's simple, combine some household condiments and throw it in the oven! You'll be dying to make more of this wonderfully smooth and sweet recipe with a kick of garlic and lemon juice, which makes even the vegetables easy to eat!

HONEY MUSTARD CHICKEN & VEGGIES

Ingredients:

• 750g Chicken Breast
• 500g Broccoli
• 500g Carrots
• 3 tablespoons of Honey
• 3 tablespoons of Olive Oil
• 2 tablespoons of Whole Grain Mustard
• 1 tablespoons of Dijon Mustard
• 2 tablespoons of Lemon Juice
• 4 teaspoons of Minced Garlic
• 1/2 teaspoon of Paprika

Instructions:

Step 1 - Cut up 500g of Broccoli and 500g of Carrots. Add the vegetables to a steam tray and steam until cooked. 

Step 2 - Cut up 750g of Chicken Breast into medium sized pieces. 

Line a tray with aluminium foil and spray with Coconut Oil before placing down the Chicken Breast pieces, evenly spaced. 

Step 3 - In a small bowl, combine 3 tablespoons of Honey, 3 tablespoons of Olive Oil, 2 tablespoons of Wholegrain Mustard, 1 tablespoon of Dijon Mustard, 2 tablespoons of Lemon Juice, 4 teaspoons of Minced Garlic and 1/2 teaspoon of Paprika. 

Mix the ingredients together until a consistent sauce is formed. 

Step 4 - Pour the Honey Mustard sauce over the Chicken pieces, evenly spreading and rotating the Chicken until completely coated on all sides. 

Step 5 - Add 1/4 cup of water to the tray, poured evenly around the sides. Place oven tray in the oven for 25 minutes at 200 degrees Celsius. 

Step 6 - Remove from oven and leave to cool for 10 minutes before serving or packing with steamed vegetables. 

Step 7 - Enjoy!

 Macros:

This recipe makes 5 servings, with a low fat, medium carb and high protein finish.

Per Serve	Protein	Carbs	Fat	Calories
Honey Mustard Chicken & Veggies	36g	19g	10g	310

 

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The Undeniable Team