Honey Mustard Chicken Traybake

By Nicola JaffreyRecipes
Honey Mustard Chicken Traybake
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Honey Mustard Chicken Traybake

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • Chicken and Veges

  • 500g chicken thigh fillets

  • 2 cups diced potato or sweet potato

  • 2 large carrots sliced into chunks

  • 1 large onion, cut into chunks

  • 500g brussel sprouts, cut in half or quarters

  • Dressing

  • 1/4 cup honey

  • 1/4 cup dijon mustard

  • 2 tbsp olive oil

  • 1 tbsp curry powder

  • Salt and pepper

Method

  • Pre-heat the oven to 220 degrees Celsius. Line 1 large or 2 smaller baking tray with baking paper or foil.
  • In a small bowl, mix together all of the dressing ingredients until well combined.
  • Add the chicken and vegetables into a large bowl, pour over the dressing and toss to combine. Lay out on the baking tray, making sure everything is evenly spread.
  • Alternatively, add the chicken to a large bowl and coat with half of the dressing and drizzle the rest of the dressing over the vegetables once on the tray.
  • Place in the oven and cook for 30 minutes, stirring the vegetables half way through.
  • Once the vegetables and chicken are cooked, take them out of the oven, let them rest on the tray for a few minutes and serve as it or with rice.