INGREDIENTS
Chicken
4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator)
1/4 cup kosher salt
4 cups warm water
olive oil
1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt
1/2 teaspoon pepper
Pinch-1/8 teaspoon cayenne pepper
Honey Mustard Sauce
1/3 cup honey
2 tablespoons Dijon mustard
2 tablespoons stone ground mustard
2 tablespoons yellow mustard
Vegetables (optional)*
2 tablespoon olive oil divided
salt and pepper
2 lbs. red potatoes cut into 1/2” cubes
1 lb. green beans ends trimmed
up close front view of front view of honey mustard chicken and potatoes in a blue baking dish
INGREDIENTS
Chicken
4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator)
1/4 cup kosher salt
4 cups warm water
olive oil
1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt
1/2 teaspoon pepper
Pinch-1/8 teaspoon cayenne pepper
Honey Mustard Sauce
1/3 cup honey
2 tablespoons Dijon mustard
2 tablespoons stone ground mustard
2 tablespoons yellow mustard
Vegetables (optional)*
2 tablespoon olive oil divided
salt and pepper
2 lbs. red potatoes cut into 1/2” cubes
1 lb. green beans ends trimmed
up close front view of front view of honey mustard chicken and potatoes in a blue baking dish
Cover pan with foil and bake at 400 degrees for 25 minutes. Uncover and check for doneness with a meat thermometer. If needed, continue to bake, uncovered, an additional 10-20 minutes OR until chicken is cooked through (an instant read thermometer should register 165 degrees F, cooking time may be more or less depending on thickness of chicken). Let chicken rest 5-10 minutes before slicing chicken. Serve with remaining Honey Mustard Sauce
