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Quick Honey Mustard Chicken & Vegetables

This apple-braised chicken is delicious served with late summer vegetables and honey mustard pan sauce.
Serves: 4
Prep Time: 15 min
Cook Time: 30 min


4 boneless, skinless chicken breast(s)
2 tsp vegetable oil
½ cup apple juice
2 cups baby carrots
2 cups zucchini, cut in 2-inch fingers
2 tbsp honey mustard
3 tbsp almonds, toasted, coarsely chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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
Protein64 g
Fat10 g
Saturated Fat2 g
Carbohydrate14 g
Fibre3 g
Sugar8 g
Cholesterol155 mg
Sodium260 mg
Per 430 g serving % Daily Value
Vitamin A170
Vitamin C50
Vitamin B690
Vitamin B1251