For the first time ever, in the history of the world, I gave Matt a choice between bolognese and chicken and veggies… and he chose chicken and veggies. No one was more shocked than me! After making this supper, we were both pleased with his choice – so fresh, so tasty, and so hearty! A perfect winter meal that isn’t heavy pasta, soup, or laden with cheese. You know how we feel about soup around here.
Roasted Veggie and Chicken Salad.
adapted from Baked Bree
Roasted Chicken Breasts
1/2 cup Dijon mustard (I used half dijon and half whole grain)
1/2 cup honey
2 minced garlic cloves
2 teaspoons salt
1/2 cup olive oil
3-4 chicken breasts
2 sweet potatoes, peeled and cut into chunks
3 carrots, peeled and cut into coins
1 red bell pepper, cut into chunks
1 red onion, peeled and sliced
1 pound of Brussels Sprouts, cleaned and quartered and set aside
Salt and pepper
White balsamic vinegar
Combine mustard, honey, garlic, salt and oil and pour 2/3 of the mixture over the chicken breasts to marinate. I marinated mine most of the day, though I think overnight would have been better. Reserve 1/3 marinade to toss with the vegetables after roasting.
Preheat oven to 400 and line a large jelly roll pan with foil. Toss vegetables (all except Brussels sprouts) with oil and salt and pepper and spread them out on the sheet. Nestle the chicken breasts in amongst the vegetables, and pour some of the marinade over them. Bake for 20 minutes and remove from the oven.
Meanwhile, toss Brussels sprouts with a little olive oil and some salt and pepper. When you remove the sheet from the oven, toss the vegetables and add the sprouts. Bake another 15-20 minutes, or until chicken and vegetables are done.
Toss arugula with goat cheese, a drizzle of olive oil and white balsamic vinegar. Season with salt and pepper, and divide among plates. Remove chicken to cutting board and slice, and toss roasted veggies with reserved marinade.
This seems like a lot of steps, but it was really very easy. And so delicious!
Chicken might not be so boring, huh?