Name: Honey-Mustard Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 cup carrots; 0.75 cup parsnips; 2 tsp olive oil; 2 tsp honey; 1 tbsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

Honey-Mustard Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Honey-Mustard Chicken with Roasted Root Vegetables

Oven-roasted chicken breast glazed in a zesty honey-mustard sauce, served with caramelized root vegetables that offer a satisfying, earthy crunch in every bite.

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NUTRITION

Protein

46.6g

Fat

14.7g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup carrots

0.75 cup parsnips

2 tsp olive oil

2 tsp honey

1 tbsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into uniform 1-inch chunks to ensure even roasting.
3
Place the chopped vegetables on the baking sheet, drizzle with 1 teaspoon of olive oil, and season with half of the sea salt and black pepper.
4
In a small mixing bowl, whisk together the honey, Dijon mustard, and the remaining 1 teaspoon of olive oil until emulsified.
5
Pat the chicken breast dry with a paper towel, season with the remaining salt and pepper, and place it on the baking sheet nestled among the vegetables.
6
Brush the honey-mustard glaze generously over the top and sides of the chicken breast.
7
Strip the fresh thyme leaves from the stems and sprinkle them over both the chicken and the vegetables.
8
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.