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Honey Mustard Glazed Chicken with Roasted Vegetables
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed vegetables (such as bell peppers, zucchini, and red onion), chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together 1/2 cup of honey, 1/4 cup of Dijon mustard, 1 tablespoon of olive oil, minced garlic, dried thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Place the chicken breasts in a resealable plastic bag and pour half of the honey mustard mixture over the chicken. Seal the bag and marinate in the refrigerator for at least 30 minutes.
- In a large bowl, toss the mixed vegetables with the remaining 1 tablespoon of olive oil, balsamic vinegar, chopped rosemary, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through.
- While the vegetables are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C).
- During the last few minutes of cooking, brush the remaining honey mustard glaze over the chicken, allowing it to caramelize and form a golden crust.
- Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing.
- Serve the honey mustard glazed chicken alongside the roasted vegetables, garnished with fresh parsley. Enjoy!
The history of Honey Mustard Glazed Chicken dates back to the 1970s when chefs in the United States began experimenting with combining sweet and tangy flavors. This dish gained popularity in the 1980s and has since become a staple on menus across the country. The succulent chicken is marinated in a luscious blend of honey, mustard, and spices, then grilled to perfection. The side of roasted vegetables adds a delightful crunch and earthy flavor to complement the tender chicken. This dish is a favorite in American cuisine, often found in family-owned diners and upscale restaurants alike. For the best version of this dish, head to renowned eateries in the southern states, where chefs infuse the chicken with smoky flavors and serve it alongside a colorful medley of roasted vegetables. To nail this dish at home, ensure the honey mustard glaze is well-balanced, and the vegetables are roasted to caramelized perfection.
45 min
4
400 calories
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