Honey Mustard Chicken Breasts with Green Beans and Carrots

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 8 ounces green beans, trimmed
• 8 ounces baby carrots
• 1/2 teaspoon salt
• 2 tablespoons apple cider vinegar

Steps

1. 1 Heat oven to 400°F.
2. 2 In a small bowl, whisk together honey, Dijon mustard, garlic powder, and black pepper.
3. 3 Season chicken breasts with salt and pepper.
4. 4 Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden.
5. 5 Remove chicken and add green beans and carrots to the skillet. Toss with a bit of salt and sear for 3-4 minutes.
6. 6 Place chicken back on top of vegetables, spoon honey mustard sauce over chicken.
7. 7 Transfer skillet to the oven and bake for 20 minutes.
8. 8 Drizzle apple cider vinegar over vegetables and bake for an additional 5 minutes.
9. 9 Garnish with fresh herbs if desired and serve hot.

Equipment

• Oven-safe skillet
• Whisk
• Baking sheet

Variations

• Add a splash of white wine to the pan for extra depth of flavor.
• Substitute chicken thighs for a richer taste and juicier texture.

Substitutions

• Use honey substitute like maple syrup for a different flavor profile.
• If Dijon mustard is unavailable, yellow mustard works in a pinch.

Pairings

• Pairs well with a light white wine like Pinot Grigio.
• A crusty baguette on the side is perfect for sopping up the sauce.

Nutrition

Tips

• For extra flavor, marinate the chicken in the honey mustard sauce for 30 minutes before cooking.
• If using larger chicken breasts, consider pounding them to an even thickness for uniform cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of quinoa or brown rice for a complete meal.
• A fresh green salad with a lemon vinaigrette complements this dish nicely.

FAQ