YOUR SOLIN GENERATED RECIPE
Honey Mustard Chicken with Roasted Potatoes
Oven-roasted chicken and gold potatoes finished with a zesty honey mustard glaze, creating a vibrant and satisfying sheet-pan meal with a delightful crisp.
INGREDIENTS
4.5 oz Chicken breast
0.75 cup Yukon gold potatoes
0.25 tbsp Extra virgin olive oil
0.5 tbsp Raw honey
1 tbsp Dijon mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 cup Fresh green beans
1 tsp Apple cider vinegar
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the Yukon gold potatoes into small cubes and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.
Roast the potatoes for 15 minutes until they just begin to soften and turn light brown.
In a small mixing bowl, whisk together the raw honey, Dijon mustard, apple cider vinegar, garlic powder, and the remaining olive oil to create the glaze.
Remove the tray from the oven, slide the potatoes to one side, and place the chicken breasts and trimmed green beans on the other side.
Brush the honey mustard glaze generously over both sides of the chicken breasts and lightly drizzle any remaining sauce over the green beans.
Return the sheet pan to the oven and roast for another 18-20 minutes until the chicken is cooked through and the potatoes are golden and crisp.