I adapted this recipe from one I saw on Hello Fresh. The one pan method makes the cooking and clean up a breeze!
1/2 red onion, cut into wedges
1/2 zucchini , cut into 1/2 moons
2 sweet potatoes, peeled and diced
3 chicken breasts
2 T. olive oil
For honey mustard glaze:
1 T. dijon mustard
1 t. white wine vinegar
1 t. honey
1/2 t. garlic salt
1 T. olive oil
Place all veggies and chicken on a baking sheet. Sprinkle with olive oil and salt and pepper. Bake at 400 degrees for 25 minutes. Brush glaze onto chicken and continue roasting for another 15 minutes or until chicken is no longer pink.
No comments:
Post a Comment