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!
This recipe makes 5 servings, with a low fat, medium carb and high protein finish.
|Honey Mustard Chicken & Veggies
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