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In the realm of healthy eating, few dishes manage to strike the perfect balance between flavor and nutrition as effectively as Honey Dijon Chicken paired with Roasted Veggies. This dish not only tantalizes the taste buds but also serves as a wholesome meal option, making it an ideal choice for busy weeknights or special occasions alike. With its harmonious blend of lean protein and vibrant vegetables, this recipe appeals to a variety of dietary preferences. Whether you’re a fitness enthusiast, a busy parent looking for nutritious meals, or simply someone who enjoys good food, Honey Dijon Chicken & Roasted Veggies has something for everyone.

Honey Dijon Chicken and Roasted Veggies

Discover the joy of healthy eating with this Honey Dijon Chicken and Roasted Veggies recipe, where flavor meets nutrition! Perfect for busy weeknights or special occasions, this dish features marinated chicken infused with a sweet and tangy glaze, complemented by vibrant roasted vegetables. Packed with lean protein and essential nutrients, it’s a meal that pleases both the palate and the eye. Easy to prepare and versatile, it invites customization for every taste preference. Enjoy a delightful dining experience that supports your healthy lifestyle!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup honey

3 tablespoons Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

For the Roasted Veggies:

2 cups broccoli florets

1 red bell pepper, chopped into bite-sized pieces

1 zucchini, sliced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon Italian seasoning

Instructions
 

Prepare the Marinade: In a bowl, mix together honey, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper until well combined. This will serve as the marinade for the chicken.

    Marinate the Chicken: Place the chicken breasts in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal or cover and refrigerate for at least 30 minutes, preferably 2-3 hours for maximum flavor.

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Prepare the Veggies: On a large baking sheet, combine the broccoli, bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil, season with salt, pepper, and Italian seasoning. Toss well to ensure the vegetables are evenly coated.

          Roast the Veggies: Spread the veggies out in a single layer on the baking sheet. Roast in the preheated oven for 20 minutes.

            Cook the Chicken: While the veggies are roasting, heat a skillet over medium-high heat. Remove the chicken from the marinade (discard any leftover marinade) and add the chicken to the hot skillet. Cook for about 5-7 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

              Combine & Serve: Once the veggies have finished roasting, remove them from the oven. You can place the chicken on the same baking sheet if desired to keep everything warm. Slice the chicken breasts and serve alongside the roasted veggies.

                Garnishing: Garnish the chicken with fresh thyme leaves or a drizzle of additional honey for a sweet touch before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4