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There’s something truly comforting about a home-cooked meal. The warmth of the kitchen, the tantalizing aromas wafting through the air, and the joy of gathering around the dinner table with loved ones create an experience that transcends mere sustenance. Growing up, my kitchen was always filled with the aroma of delicious dishes simmering away. One of my fondest memories is helping my mom prepare her signature honey mustard chicken. The blend of sweet and savory flavors made our family dinners something special, a tradition that shaped my love for cooking and sharing meals.

Honey Dijon Chicken Roasted Veggies

Discover the warmth of home-cooked meals with this Honey Dijon Glazed Chicken and Roasted Veggies recipe! Bringing back nostalgic memories, this dish perfectly balances the sweet and tangy glaze with tender chicken and colorful veggies. It's nutritious, easy to make, and perfect for any occasion. Gather your ingredients and experience the delightful combination of flavors that will transform your dinner table into a comforting feast for family and friends.
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 cloves garlic, minced

Salt and freshly ground black pepper, to taste

Fresh thyme or rosemary leaves for garnish (optional)

For the Roasted Veggies:

2 cups broccoli florets

2 cups baby carrots, whole or halved

1 red bell pepper, sliced into strips

1 zucchini, sliced into half-moons

3 tablespoons olive oil

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 tablespoon balsamic vinegar (optional, for drizzling)

Instructions
 

Prepare the Marinade: In a medium mixing bowl, combine the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, along with a pinch of salt and pepper. Whisk thoroughly until the mixture is well blended, forming a smooth marinade.

    Marinate the Chicken: Place the chicken breasts inside a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal the bag or cover the dish and place it in the refrigerator. Let marinate for a minimum of 30 minutes, but for enhanced flavor, marinate for up to 4 hours.

      Preheat the Oven: As you allow the chicken to marinate, preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

        Prepare the Veggies: In a large mixing bowl, combine the broccoli florets, baby carrots, sliced red bell pepper, and zucchini. Drizzle with olive oil and balsamic vinegar (if using). Sprinkle in the smoked paprika, and season with salt and pepper. Toss the vegetables until they are evenly coated in oil and spices.

          Bake the Veggies: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper. Roast the veggies in the preheated oven for 20-25 minutes, or until they become tender and just starting to caramelize. Stir the veggies halfway through cooking to ensure they roast evenly.

            Cook the Chicken: While the veggies are roasting, heat a skillet over medium-high heat. Remove the chicken from the marinade and discard the leftover marinade. Place the chicken breasts in the skillet and sear for about 5-7 minutes on each side, cooking until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

              Combine and Serve: Once both the chicken and vegetables are cooked, plate the roasted veggies and place the honey Dijon chicken on top. Optionally, garnish with fresh thyme or rosemary leaves for an aromatic touch.

                Enjoy! Serve warm and immerse yourself in the deliciously sweet and tangy harmony of flavors in this delightful dish.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4