Honey Mustard Chicken with Roasted Vegetables

This Honey Mustard Chicken combines the classic flavors of sweet honey and tangy mustard with a hint of garlic and rosemary, creating a delightful balance of taste. Paired with roasted seasonal vegetables, this dish offers a satisfying, wholesome meal that is both comforting and vibrant. It meets dietary requirements by being high in protein and fiber, while remaining easy to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• 2 cups mixed seasonal vegetables (e.g., carrots, bell peppers, zucchini)
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, rosemary, salt, and pepper.
3. Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring they are well coated.
4. In a separate bowl, toss the mixed vegetables with balsamic vinegar, salt, and pepper.
5. Arrange the vegetables around the chicken in the baking dish.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.