Honey Mustard Chicken, Beans and Potatoes

Elevate your dinner with this Sweet & Zesty Honey Mustard Chicken paired with vibrant green beans and crispy roasted potatoes. This delicious dish blends the sweetness of honey with the tangy zest of Dijon mustard, creating a mouthwatering flavor explosion. Perfect for family gatherings or busy weeknights, this recipe is both nutritious and satisfying. Discover how to make it today! #HoneyMustardChicken #HealthyRecipes #DinnerIdeas #FamilyMeals #YummyFood

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Ingredients

4 boneless, skinless chicken breasts

1/2 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 lb baby potatoes, halved

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 cup green beans, trimmed

1 teaspoon lemon juice

Fresh parsley, for garnish

Instructions

Marinate the Chicken: In a bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).

Prep the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, rosemary, salt, and pepper. Spread them out in a single layer on a baking sheet.

Bake the Potatoes: Place the baking sheet with potatoes in the preheated oven and bake for 25-30 minutes or until golden brown and tender, flipping halfway through.

Cook the Chicken: While the potatoes are baking, heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and cook for 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F). In the last few minutes, brush the reserved marinade over the chicken for added flavor.

Blanch the Green Beans: In a separate pot, bring water to a boil and add the trimmed green beans. Blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and toss with lemon juice, salt, and pepper.

Serve: Plate the roasted potatoes, sliced honey mustard chicken, and green beans. Drizzle any remaining marinade over the chicken and garnish with fresh parsley.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4