NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz Yukon gold potatoes

0.5 cup yellow onion

1 cup yellow bell pepper

1 tbsp Dijon mustard

1 tbsp stone ground mustard

0.5 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper.

• 2

  In a small mixing bowl, whisk together the Dijon mustard, stone ground mustard, extra virgin olive oil, garlic powder, and dried thyme until smooth.

• 3

  Dice the Yukon gold potatoes into 1/2-inch cubes and slice the yellow onion and yellow bell pepper into thin strips.

• 4

  Cut the chicken breast into 1-inch bite-sized pieces and place them on the sheet pan along with the potatoes, onions, and peppers.

• 5

  Drizzle the mustard mixture over the chicken and vegetables, then sprinkle with sea salt and black pepper.

• 6

  Toss all ingredients on the pan until every piece is thoroughly coated in the glaze, then spread them out into a single, even layer.

• 7

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the potatoes are tender with golden edges.