MUSTARD CHICKEN AND VEGETABLES

The perfect way to whip up a quick and healthy dinner.

When it comes to dinner, it doesn’t get too complicated at my home. Whether I’m eating with my husband, or having Aya over for movie night, I usually stick to a pretty basic routine. Roasted vegetables are usually the stars at my house, but after I got my hands on a local chef’s mustard spread, I knew that I had to introduce some protein to my meal. Alyssa Gorelick is a talented chef who focuses on teaching others how to make healthy and sustainable meals in the area. She not only has cooking classes, (Charlotte locals: see here for schedule), but also creates great products that use whole, all natural ingredients. There’s just something so comforting in being able to read a list of ingredients and knowing each one of them, right? That’s why this mustard spread has become my new go-to for cheese boards, dips, and protein enhancers. This recipe uses Chef Alyssa’s smoked chili & rosemary mustard spread which can be purchased online for only $8, but below you will find another alternative if you aren’t able to get your hands on it.

A2F chopped vegetables of brussel sprouts, carrots, and potatoes

mis en place of chicken, vegetables, and Chef Alyssa mustard spread

scooping Chef Alyssa's mustard onto chicken

chicken with mustard marinade on top of baked vegetables

steaming hot mustard chicken on vegetables

chicken and vegetables divided into plates for dinner

Mustard Chicken and Vegetables

2016-11-12 17:03:49

The perfect way to whip up a quick and healthy dinner.

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Ingredients

2 chicken breasts
vegetables of your choice (Brussels sprouts, baby carrots, wedged potatoes)
Chef Alyssa’s smoked chili & rosemary mustard spread*
1/2 juice of a lemon
salt and pepper, to taste
olive oil

Instructions

Preheat oven to 325 degrees. Rub each chicken breast with half of the lemon, and set aside. Chop vegetables in relatively equal sizes (baby carrots can be left whole) and spread across a baking sheet. Drizzle olive oil on vegetables and season with salt and pepper. Place chicken breasts on top of vegetables on the baking sheet, and slowly begin to rub Chef Alyssa’s smoked chili and rosemary spread. Turn over, and cover the other side. Bake in oven for 25-30 minutes.

Notes

*If you don’t own Chef Alyssa’s mustard spread, use 1 TBS each of apple cider vinegar instead of the juice of half of a lemon. Rub chicken with crushed garlic, rosemary, mustard seed, and salt.

By Dania Alshafei

Always Two Fabulous https://alwaystwofabulous.com/