Honey Mustard Chicken Bowl with Roasted Potatoes & Green Beans
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb small red potatoes, halved or quartered if large
1 lb green beans, trimmed
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley (for garnish, optional)
Instructions:
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the potatoes and green beans with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.
3. In a separate bowl, whisk together the remaining 1 tablespoon of olive oil, honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper.
4. Add the chicken cubes to the honey mustard mixture and toss to coat evenly. Spread the chicken in a single layer on the other side of the baking sheet.
5. Roast for 20-25 minutes, or until the potatoes are tender, the green beans are bright green and slightly tender-crisp, and the chicken is cooked through and no longer pink inside. You may need to flip the chicken and/or vegetables halfway through cooking to ensure even browning. Internal temperature of the chicken should reach 165°F (74°C).
6. Once cooked, remove the baking sheet from the oven and let it cool slightly.
7. Divide the roasted potatoes, green beans, and honey mustard chicken evenly among bowls.
8. Garnish with fresh parsley, if desired. Serve immediately and enjoy!