Honey Mustard Chicken with Roasted Carrots and Potatoes Meal Prep

• Gluten free

• Meat

  • 4 Chicken breast, boneless skinless

• Produce

  • 2 cups Baby carrots
  • 2 Powdered garlic
  • 2 cups Red potatoes
  • 2 Rosemary

• Condiments

  • 1/4 cup Honey
  • 3/4 cup Mustard, spicy

• Baking & Spices

  • 2 Pepper
  • 2 Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 Olive oil

Found on reciperighter.com

Description

Ingredients

• 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)
• Salt
• Pepper
• Garlic powder
• For the Vegetables:
• 2-3 cups red potatoes
• 2 cups baby carrots
• Olive oil
• Salt
• Pepper
• Garlic powder
• Rosemary

Directions

• 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.