Recipe of the day: One-pan honey mustard chicken breasts and vegetables

One-pan or pot dishes are the best recipes to recreate at the end of the week, or when you are experiencing a very lazy day, because they are the easiest and quickest meals to prepare for yourself and the family.

This easy and delicious honey mustard chicken and vegetables recipe is the perfect meal to prepare to end off the stressful and busy week.

One-pan honey mustard chicken breasts and vegetables

Ingredients

• 1/2 cup of dijon mustard
• 1/2 cup of honey
• 1 1/2 teaspoons of sea salt, divided
• 1 tablespoons of apple cider vinegar (optional)
• 1 teaspoon of paprika
• 1/2 teaspoon of freshly ground pepper
• 3 tablespoons of extra-virgin olive oil
• 2 large shallots, roughly chopped
• 450g of potatoes
• 2 sprigs of rosemary, stems removed, leaves chopped
• 250g of green beans, washed and trimmed
• 1kg of boneless skinless chicken breasts

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Instructions

• Preheat oven to 180°C.
• Make the honey-mustard sauce: In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar and paprika. Stir until smooth.
• Season the chicken breasts with the remaining 1 teaspoon salt and the pepper.
• Heat 1 tablespoon olive oil in a large oven proof skillet over medium high heat. When the oil is glistening, sear the chicken until golden brown, about 3 minutes each side. Remove the chicken from the skillet onto a plate.
• Add the shallots and fingerling potatoes along with the remaining olive oil into the skillet and toss to combine. Sprinkle with rosemary and place the potatoes in the oven, uncovered, for 15 minutes.
• Remove the skillet from the oven. Nestle the chicken (along with any juices from the plate) and the green beans into the par-cooked potatoes in the skillet. Continue cooking for another 15 minutes.
• Remove the skillet from the oven and pour the sauce over the chicken, green beans and potatoes, toss to combine. Cook for 10-15 more minutes longer.

This recipe was found on themodernproper.com