Recipe By: Recipe Righter
For the Chicken
4 boneless skinless chicken breast
¾ cup spicy mustard
¼ cup honey
1 TBS apple cider vinegar
Rosemary (fresh preferred but I’ve also used dry)
For the Vegetables:
2-3 cups red potatoes
2 cups baby carrots
Preheat oven to 425.
Combine the mustard, honey, vinegar, and chopped rosemary- test for taste and adjust to your preference. If it seems really tangy, don’t worry it mellows some in the oven.
Trim the chicken of any fat if it is present and lightly season it with salt, pepper, and garlic powder.
Spray a baking dish with cooking spray (to make clean up easier).
Add the chicken to the dish and cover chicken with mustard mixture making sure the bottom and tops are coated.
Prepare the vegetables by washing the potatoes and trim them into similar sizes. Add them to a baking sheet. Add your baby carrots to the sheet. Pour 2-3 tablespoons over the vegetables and lightly season with salt, pepper, garlic powder, and rosemary. Combine the ingredients well (hands work best) making sure they are all coated with some oil.
Both the chicken and vegetables can cook at 425 for 30-40 minutes. Half way through you should rearrange the potatoes and carrots with a spatula. My chicken was good after 35 minutes, and I removed my veg after 40 minutes.
To prepare your meal preps. Slice all the chicken at a slanted diagonal. Divide into 5 containers and then add the vegetables. There will be leftover sauce from the chicken. You can put a few scoops over the chicken. Cover and refrigerate.