Search

Skip to main content

Nutrition info

AmountPer 430 g serving
  • Calories420
  • Protein64 g
  • Fat10 g
  • Saturated fat2 g
  • Carbohydrates14 g
  • Fibre3 g
  • Sugars8 g
  • Cholesterol155 mg
  • Sodium260 mg
% Daily ValuePer 430 g serving
  • Potassium29
  • Calcium6
  • Iron10
  • Vitamin A170
  • Vitamin C50
  • Vitamin B690
  • Vitamin B1251
  • Folate14
  • Magnesium
  • Zinc28
Food prep tip

Quick Honey Mustard Chicken & Vegetables

  • Quick 'n' Easy
  • Breast
Prepping15min
Cooking30min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 64 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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.