Honey Mustard Chicken and Roast Vegetable Bake
Servings
4
Servings
4
Ingredients
  • 500grams skinless chicken thighs
  • 1 sweet potatopeeled and cubed (450g)
  • 1 zucchinicubed
  • 1 red capsicumdiced
  • 1 red oniondiced
  • 2tsp wholegrain mustard
  • 2tsp Dijon mustard
  • 1/2tbsp honey
  • 2tbsp Parmesan cheesegrated
  • 1tbsp olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 220C.
  2. In a microwave safe container, microwave the cubed sweet potato for 2 minutes until soft.
  3. Place sweet potato, capsicum, onion and zucchini into large bowl with the olive oil and season with salt and pepper.
  4. Place vegetables onto a lined baking tray and bake for 15-20 minutes until golden.
  5. Heat a non-stick fry pan on high heat.
  6. Season chicken thighs with salt and pepper and brown chicken thighs on both sides.
  7. Cut chicken thighs in half and place into food processor.
  8. Blitz on medium speed for a couple of seconds until chicken has shredded.
  9. Place shredded chicken in large bowl with honey, Dijon mustard, wholegrain mustard and roasted vegetables. Carefully mix until combined.
  10. Pour mix into a baking dish and sprinkle parmesan cheese over top.
  11. Place in oven and bake for a further 10 minutes.
  12. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Recipe Notes

325 calories per serve

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Honey Mustard Chicken and Roast Vegetable Bake
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Rating: 0
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Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 500 grams skinless chicken thighs
  • 1 sweet potato peeled and cubed (450g)
  • 1 zucchini cubed
  • 1 red capsicum diced
  • 1 red onion diced
  • 2 tsp wholegrain mustard
  • 2 tsp Dijon mustard
  • 1/2 tbsp honey
  • 2 tbsp Parmesan cheese grated
  • 1 tbsp olive oil
  • Salt and pepper
Course Main Dish
Servings
Ingredients
  • 500 grams skinless chicken thighs
  • 1 sweet potato peeled and cubed (450g)
  • 1 zucchini cubed
  • 1 red capsicum diced
  • 1 red onion diced
  • 2 tsp wholegrain mustard
  • 2 tsp Dijon mustard
  • 1/2 tbsp honey
  • 2 tbsp Parmesan cheese grated
  • 1 tbsp olive oil
  • Salt and pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 220C.
  2. In a microwave safe container, microwave the cubed sweet potato for 2 minutes until soft.
  3. Place sweet potato, capsicum, onion and zucchini into large bowl with the olive oil and season with salt and pepper.
  4. Place vegetables onto a lined baking tray and bake for 15-20 minutes until golden.
  5. Heat a non-stick fry pan on high heat.
  6. Season chicken thighs with salt and pepper and brown chicken thighs on both sides.
  7. Cut chicken thighs in half and place into food processor.
  8. Blitz on medium speed for a couple of seconds until chicken has shredded.
  9. Place shredded chicken in large bowl with honey, Dijon mustard, wholegrain mustard and roasted vegetables. Carefully mix until combined.
  10. Pour mix into a baking dish and sprinkle parmesan cheese over top.
  11. Place in oven and bake for a further 10 minutes.
  12. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Recipe Notes

325 calories per serve

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Rating: 0
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