Honey Mustard Chicken with Roasted Vegetable Penne
Golden Honey Mustard Glazed Chicken with Garden Vegetable Penne
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
3 tbsp olive oil, divided
3 tbsp honey
2 tbsp Dijon mustard
1 tbsp whole grain mustard
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp paprika
Salt and pepper to taste
8 oz penne pasta
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 small red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 tbsp fresh lemon juice
Optional: red pepper flakes for extra heat
Directions:
Preheat oven to 425°F (220°C).
In a small bowl, whisk together 2 tablespoons olive oil, honey, both mustards, half the minced garlic, thyme, paprika, salt, and pepper.
In a large bowl, toss chicken pieces with half of the honey mustard mixture. Let marinate for at least 15 minutes.
Meanwhile, on a large baking sheet, toss bell peppers, zucchini, red onion, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
Roast vegetables for 15-18 minutes until tender and slightly caramelized.
While vegetables are roasting, cook penne according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
Heat a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes until golden brown and cooked through.
Add remaining honey mustard mixture and remaining garlic to the skillet, stirring to coat the chicken.
In a large serving bowl, combine cooked pasta, roasted vegetables, and honey mustard chicken.
Add fresh lemon juice, reserved pasta water, and toss gently to combine.
Sprinkle with chopped parsley and Parmesan cheese before serving.
Add red pepper flakes if desired for extra heat.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 510 kcal | Servings: 4 servings