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When it comes to crafting a delicious and satisfying meal, few dishes can rival the vibrant appeal of Sweet and Tangy Honey Dijon Chicken with Colorful Roasties. This recipe captivates the palate with its harmonious blend of sweet honey and zesty Dijon mustard, creating a flavor profile that dances on the tongue. Paired with an array of colorful roasted vegetables, this dish not only delights the senses but also embodies the essence of wholesome, home-cooked goodness.

Honey Dijon Chicken and Roasted Veggies

Discover the deliciousness of Sweet and Tangy Honey Dijon Chicken paired with colorful roasted vegetables for a vibrant meal that pleases the palate. This easy-to-make dish combines tender chicken marinated in a sweet and tangy honey-Dijon sauce with an array of nutritious veggies. Ideal for busy weeknights or special gatherings, this recipe showcases the beauty and flavor of wholesome ingredients, making it a perfect addition to your dinner rotation. Enjoy a meal that's both satisfying and visually stunning!
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Ingredients
  

For the Honey Dijon Chicken:

4 boneless, skinless chicken breasts

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 tablespoon apple cider vinegar

Salt and freshly ground black pepper, to taste

Fresh thyme sprigs, for garnish (optional)

For the Roasted Veggies:

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, sliced into half-moons

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Instructions
 

Marinate the Chicken: In a medium-sized mixing bowl, combine Dijon mustard, honey, olive oil, minced garlic, apple cider vinegar, salt, and pepper. Use a whisk to blend the ingredients until smooth. Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for a minimum of 30 minutes, or up to 2 hours for deeper flavor absorption.

    Preheat the Oven: While the chicken marinates, preheat your oven to 425°F (220°C). This allows for a perfectly crisp finish on your veggies and chicken.

      Prepare the Veggies: In a large mixing bowl, toss together the broccoli florets, halved cherry tomatoes, chopped red bell pepper, and sliced zucchini. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper. Use your hands or tongs to thoroughly mix the vegetables until they are evenly coated with oil and seasonings.

        Roast the Veggies: Arrange the seasoned vegetables in a single layer on a baking sheet lined with parchment paper to prevent sticking. Roast them in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking. They should become tender and golden-brown at the edges.

          Cook the Chicken: After the veggies have been roasting for about 10 minutes, carefully remove the baking sheet from the oven. Using a spatula, push the roasted vegetables to one side of the sheet, creating space for the chicken. Place the marinated chicken breasts on the vacant portion. Return the baking sheet to the oven and roast for an additional 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C), and the juices run clear.

            Serve: After roasting, remove the baking sheet from the oven and let the chicken rest for a few minutes to retain its juices. Slice the chicken breasts and serve them over the vibrant roasted veggies. Garnish with fresh thyme sprigs for a pop of color and added flavor, if desired.

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: Serve this dish on a large platter for a family-style meal, arranging the chicken slices over the colorful veggies. A drizzle of extra honey over the chicken just before serving can elevate the dish further with a glossy finish.