Honey Mustard Chicken
Pan-seared chicken glazed with honey and mustard, served with roasted vegetables. Protein and vegetable sides swap to suit taste and season.
Ingredients
Method
Pat chicken breasts dry with paper towels. Season all sides evenly with salt and black pepper.
Mince garlic. In a shallow bowl, whisk together honey, dijon mustard, 2 tbsp olive oil, minced garlic, and lemon juice until smooth.
Cut broccoli into 1-inch florets. Toss with 1.5 tbsp olive oil, salt, and pepper on a baking sheet.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, place chicken breasts in the pan and sear without moving for 5 minutes until golden on the bottom.
Flip chicken and brush the cooked side with half of the honey-mustard glaze. Cook for 4 minutes.
Flip again and brush with remaining glaze. Cook 4–6 minutes more until the internal temperature reaches 165°F on a meat thermometer.
While chicken cooks, roast broccoli florets in a 425°F oven for 12–15 minutes until tender with crispy edges.
Transfer chicken to a serving plate. Rest for 2 minutes. Plate with roasted broccoli and drizzle any pan glaze on top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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