Mustard Chicken and Roasted Root Vegetables
Calories 564 (23% from fat)
Fat 15 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 141 mg.
Sodium 566 mg.
Carb. 69 gram
Fiber 6 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 42 gram
Ingredients
8 baby potatoes (each potato about 5.3 oz.), cut in half (or in quarters if they're large.)
2 Tbsp. extra virgin olive oil
2 Tbsp. Dijon mustard
1 Tbsp. honey (or substitute allulose)
1 1/2 pounds boneless, skinless chicken thighs
2 cups carrots, peeled and chopped
olive oil spray
4 sprigs of thyme
1/4 tsp salt
1/2 tsp. black pepper, ground
4 cups salad greens
(We used a spring mix of lettuce, kale, arugula, spinach and endive.)
Tender chicken thighs and baby potatoes are marinated in a zesty blend of extra-virgin olive oil, Dijon mustard, and honey, then roasted alongside vibrant carrots and fresh thyme until perfectly browned. Served on a bed of crisp, mixed greens, this dish is a delicious balance of protein, healthy carbs, and fiber—perfect for keeping you energized and satisfied. Thank you Leigh Pujado for this recipe!
1. Preheat your oven to 425°F. Line a sheet pan with parchment paper or foil. Rinse and cut the potatos and set aside.
2. In a small bowl, whisk together the olive oil, Dijon mustard, and honey.
3. Place the chicken thighs and baby potatoes in a bowl. Toss them with the marinade until evenly coated. Arrange them on the prepared pan, making sure they aren’t touching.
4. Distribute the chopped carrots around the chicken and potatoes. Lightly spray the carrots with olive oil.
5. Sprinkle the thyme, salt and pepper evenly over the pan.
6. Bake for 30 minutes, until the chicken is lightly browned and reaches an internal temperature of 165°F.
7. Divide the mixed salad greens among plates and top with the chicken and vegetables. Serve immediately.
Yield: 4 Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 3 minutes.
