Honey Mustard Chicken with Roast Vegetables Ww Aust 5 5 Pnts
Savor the perfect balance of sweet, tangy, and savory with this Honey Mustard Chicken with Roast Vegetables—a wholesome, flavor-packed dish that’s as satisfying as it is nutritious. Featuring tender chicken breast fillets marinated in a luscious blend of honey, Dijon mustard, garlic, and a splash of zesty lemon juice, this recipe delivers bold flavors in every bite. The chicken is paired with a vibrant medley of roasted vegetables, including carrots, zucchini, red bell pepper, baby potatoes, and red onion, all seasoned with olive oil and oregano for a fragrant, caramelized finish. Ready in under an hour and boasting just 5 Weight Watchers points, this meal is perfect for busy weeknights or healthy meal prep. Serve it warm, with an extra drizzle of the honey mustard sauce for a delightful finishing touch.
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Recipe Information
Ingredients
- 4 pieces Chicken breast fillets
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 2 teaspoons Olive oil
- 1 tablespoon Lemon juice
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 pieces Carrots, peeled and sliced
- 2 pieces Zucchini, sliced
- 1 piece Red bell pepper, chopped
- 1 piece Red onion, cut into wedges
- 300 grams Baby potatoes, halved
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.
In a small bowl, combine honey, Dijon mustard, olive oil, lemon juice, minced garlic, salt, and black pepper to create the honey mustard sauce.
Place the chicken breasts in a shallow dish and pour half of the honey mustard sauce over them, ensuring they are well coated. Set aside to marinate while preparing the vegetables.
In a large bowl, combine carrots, zucchini, red bell pepper, red onion, and baby potatoes. Drizzle with a teaspoon of olive oil and sprinkle with dried oregano, salt, and pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the prepared baking tray. Roast in the oven for 20 minutes.
After 20 minutes, remove the tray from the oven and make space for the chicken breasts. Place the marinated chicken on the tray alongside the vegetables.
Brush the chicken with a little more of the reserved honey mustard sauce. Return the tray to the oven and bake for an additional 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
Once cooked, remove the tray from the oven. Let the chicken rest for a few minutes before serving.
Serve the honey mustard chicken alongside the roasted vegetables, drizzling any remaining honey mustard sauce over the top for extra flavor.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 16.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
