Quick Honey Mustard Chicken & Vegetables

Quick Honey Mustard Chicken & Vegetables

This apple-braised chicken is delicious served with late summer vegetables and honey mustard pan sauce.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 4 boneless, skinless chicken breast(s)
  • 2 tsp (10 mL) vegetable oil
  • 1/2 cup (125 mL) apple juice
  • 2 cups (500 mL) baby carrots
  • 2 cups (500 mL) zucchini, cut in 2-inch fingers
  • 2 tbsp (30 mL) honey mustard
  • 3 tbsp (45 mL) almonds, toasted, coarsely chopped
  1. Cut any larger chicken pieces in half. Heat the oil in a large, non-stick skillet over medium high heat. Cook the chicken in the hot oil for 4 minutes per side or until the chicken is nicely browned on both sides.

  2. Add the apple juice and reduce heat to medium. Cover and cook another 5 minutes.

  3. Add the washed baby carrots and sliced zucchini. Cover and cook 10-15 minutes or until the carrots are crisp-tender. Add zucchini during the last few minutes of cooking. Cook until the centre of the thickest part of each chicken breast reaches 165ºF (74ºC).

  4. Remove the chicken and vegetables from the skillet with a slotted spoon and cover to keep warm. Stir the mustard into the liquid to deglaze the skillet. If the pan juices have evaporated add a little more apple juice.

  5. Spoon the mustard sauce over the chicken and vegetables and garnish with coarsely chopped toasted almonds.

Nutrition Info

  • Per 430 g serving Amount
  • Calories 420
  • Protein 64 g
  • Fat 10 g
  • Saturated Fat 2 g
  • Carbohydrate 14 g
  • Fibre 3 g
  • Sugar 8 g
  • Cholesterol 155 mg
  • Sodium 260 mg
  • Per 430 g serving % Daily Value
  • Potassium 29
  • Calcium 6
  • Iron 10
  • Vitamin A 170
  • Vitamin C 50
  • Vitamin B6 90
  • Vitamin B12 51
  • Folate 14
  • Magnesium 18
  • Zinc 28

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