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A delectable plate of grilled chicken breast with broccoli, carrots, and a side of creamy sauce.

Honey-Mustard Chicken Traybake

Name: Honey-Mustard Chicken Traybake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 350g Chicken breast; 400g Baby potatoes halved; 2 Carrot cut into thick pieces; 1 Red onion cut into wedges; 200g Broccoli cut into florets; 2 cloves Garlic crushed; 1.5 tbsp Wholegrain mustard; 1 tbsp Runny honey; 1 tbsp Cooking oil olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried thyme; 0.5 tsp Smoked paprika; to taste Salt; to taste Black pepper

A colourful chicken traybake with roast vegetables and a sweet, tangy wholegrain-mustard glaze.

British-inspiredChickenDairy-freeHigh fibreHigh protein

Prep: 15 min
Cook: 45 min
Total: 60 min

Difficulty

easy

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Servings

2

Adjust the recipe

Ingredient amounts update below

Servings

1–12 servings

2

Estimated nutrition per serving

Calories: 560 kcal
Protein: 47g
Carbs: 68g
Fat: 13g

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For 2

Ingredients

Main

350g
400g, halved
2, cut into thick pieces
1, cut into wedges
200g, cut into florets
2 cloves, crushed
1.5 tbsp
1 tbsp
1 tbsp, olive oil
1 tbsp
0.5 tsp
0.5 tsp
to taste
to taste

Get everything ready

Preparation

1
Prepare the ingredients
Baby potatoes: halved; Carrot: cut into thick pieces; Red onion: cut into wedges; Broccoli: cut into florets; Garlic: crushed; Cooking oil: olive oil.

Step by step

Cooking

1
Heat the oven
Heat the oven to 200°C fan / 220°C conventional.
2
Season the vegetables
Add the baby potatoes and carrots to a large tray. Toss with half the oil, smoked paprika, salt and pepper.
3
Start roasting
Roast the potatoes and carrots for 15 minutes.
Timer available in cooking mode · 15 min
4
Make the glaze
Mix the mustard, honey, garlic, lemon juice, thyme and remaining oil.
5