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There’s something incredibly comforting about a home-cooked meal that fills the kitchen with delightful aromas and nourishes both body and soul. This Honey Dijon Glazed Chicken with Roasted Veggies is a dish that embodies that warmth and holds a special place in my heart. I remember the first time I prepared this meal for my family. The sweet and tangy smell of honey and Dijon mustard wafted through the air, and as I set the table, I could see everyone’s eyes light up in anticipation. The best part? It’s not just delicious; it’s simple enough to whip up on a busy weeknight, yet impressive enough to serve at a dinner party.

Honey Dijon Chicken Roasted Veggies

Discover the warmth of home-cooked meals with Honey Dijon Glazed Chicken and Roasted Veggies. This delightful dish combines tender chicken glazed in a sweet and tangy marinade with a colorful medley of roasted vegetables. Perfect for busy weeknights or dinner parties, it's easy to prepare and packed with flavor. Read the blog for step-by-step instructions, tips for success, and variations to customize this family favorite. Make mealtime memorable!
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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 pepper to taste

Fresh thyme or rosemary for garnish (optional)

For the Roasted Veggies:

2 cups broccoli florets

2 cups baby carrots

1 red bell pepper, sliced

1 zucchini, sliced

3 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon balsamic vinegar (optional)

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, and pepper until well combined.

    Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 4 hours for a deeper flavor).

      Preheat the Oven: Preheat your oven to 400°F (200°C).

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

          Bake the Veggies: Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.

            Cook the Chicken: While the veggies are roasting, heat a skillet over medium-high heat. Remove the chicken from the marinade (discard the marinade) and add the chicken to the skillet. Sear for about 5-7 minutes on each side, until cooked through and the internal temperature reaches 165°F (74°C).

              Combine and Serve: Once both the chicken and veggies are ready, plate the roasted veggies and top them with the honey Dijon chicken. Garnish with fresh thyme or rosemary if desired.

                Enjoy! Serve warm, and savor the delightful sweet and tangy flavors of this dish.

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