Honey Mustard Glazed Chicken with Roasted Sweet Potatoes

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

Honey Mustard Glazed Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Honey Mustard Glazed Chicken with Roasted Sweet Potatoes

Succulent, golden-brown chicken breast glazed with a sweet and tangy honey mustard sauce, served alongside perfectly caramelized sweet potato wedges. This protein-rich dish delivers a satisfying blend of flavors while keeping things wholesome and nutritious.

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NUTRITION

484kcal
Protein
34.5g
Fat
18.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

5 oz skinless, boneless chicken breast

1 medium sweet potato

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C)

  • 2

    Cut the sweet potato into even-sized wedges, about 1-inch thick

  • 3

    Toss sweet potato wedges with 1/2 tablespoon olive oil, garlic powder, and paprika. Season with salt and pepper

  • 4

    Arrange sweet potato wedges on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through

  • 5

    While potatoes are roasting, prepare the honey mustard glaze by mixing honey and Dijon mustard in a small bowl

  • 6

    Pat the chicken breast dry with paper towels and season with salt and pepper

  • 7

    Heat remaining olive oil in an oven-safe skillet over medium-high heat

  • 8

    Sear the chicken breast for 3-4 minutes on each side until golden brown

  • 9

    Brush the honey mustard glaze over the chicken

  • 10

    Transfer the skillet to the oven and bake for 8-10 minutes, or until chicken reaches an internal temperature of 165°F (74°C)

  • 11

    Let the chicken rest for 5 minutes before slicing

  • 12

    Serve the glazed chicken alongside the roasted sweet potato wedges

Honey Mustard Glazed Chicken with Roasted Sweet Potatoes

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

Honey Mustard Glazed Chicken with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Honey Mustard Glazed Chicken with Roasted Sweet Potatoes

Succulent, golden-brown chicken breast glazed with a sweet and tangy honey mustard sauce, served alongside perfectly caramelized sweet potato wedges. This protein-rich dish delivers a satisfying blend of flavors while keeping things wholesome and nutritious.

NUTRITION

484kcal
Protein
34.5g
Fat
18.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

5 oz skinless, boneless chicken breast

1 medium sweet potato

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C)

  • 2

    Cut the sweet potato into even-sized wedges, about 1-inch thick

  • 3

    Toss sweet potato wedges with 1/2 tablespoon olive oil, garlic powder, and paprika. Season with salt and pepper

  • 4

    Arrange sweet potato wedges on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through

  • 5

    While potatoes are roasting, prepare the honey mustard glaze by mixing honey and Dijon mustard in a small bowl

  • 6

    Pat the chicken breast dry with paper towels and season with salt and pepper

  • 7

    Heat remaining olive oil in an oven-safe skillet over medium-high heat

  • 8

    Sear the chicken breast for 3-4 minutes on each side until golden brown

  • 9

    Brush the honey mustard glaze over the chicken

  • 10

    Transfer the skillet to the oven and bake for 8-10 minutes, or until chicken reaches an internal temperature of 165°F (74°C)

  • 11

    Let the chicken rest for 5 minutes before slicing

  • 12

    Serve the glazed chicken alongside the roasted sweet potato wedges