NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp Dijon mustard

1 tsp curry powder

1 tbsp olive oil

0.5 tbsp honey

1 cup broccoli florets

1 medium red bell pepper

1 medium carrot

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the Dijon mustard, curry powder, honey, and half of the olive oil until the glaze is smooth and emulsified.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush it generously with half of the curry-mustard glaze.

• 4

  Chop the bell pepper and carrot into bite-sized pieces, then place them in a bowl with the broccoli florets.

• 5

  Toss the vegetables with the remaining olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 6

  Spread the seasoned vegetables in a single layer on the other side of the baking sheet around the chicken.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven, drizzle the remaining curry-mustard sauce over the chicken, and serve immediately.