Mustard Roasted Chicken and Vegetables
Submitted by: CSE

Edit Recipe! Ingredients

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14 oz chicken breast
2 TBSP whole grained mustard
1 TBSP coconut aminos (or low sodium soy sauce)
1 dash black pepper
16 oz sweet potatoes
8 oz turnips (or replace with zucchini)
8 oz carrots
1 cup onions red
3 TBSP Olive Oil
2 Thyme fresh
1 dash sea salt


Directions

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1) Preheat Oven to 400 degrees
2) Pat the chicken dry with paper towels.
3) Combine mustard, coconut aminos, and pepper in a bowl.
4) Add to chicken and stir to coat (then set aside)
5) Place sweet potatoes, zucchini, carrots, onion, olive oil, thyme, salt, and pepper in large ziplock bag.
6) Massage contents of the bag until well coated.
7) Pour onto roasting pan lined with foil
8) Add the chicken to veggie pan.
9) Roast until the chicken is cooked through and veggies tender (30-40 minutes)
10) Split into 4 portions and serve.


Comments

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CSE