Honey Mustard Chicken Bake
Honey Mustard Chicken Bake
Serve: 4
Ingredients
- 650g skinless chicken breast
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tsp parsley
- Salt and pepper to taste
- 500g potato, chopped
- 250g broccoli
- 200mls chicken stock
- 1 tbsp mustard
- 2 tbsp wholegrain mustard
- 2 tbsp honey
- 1 tbsp worcestershire sauce
- 1 tsp cornstarch mixed with 1 tbsp water
Garnish: fresh parsley
Method
Preheat the oven to 200°C.
Place chicken breast fillets onto a large shallow baking dish. Season with garlic powder, paprika, oregano, parsley and black pepper.
Mix to coat evenly.
Add the chopped potatoes around the chicken and lightly coat with olive oil.
Bake for 15 minutes at 200C.
In a bowl/ jar, whisk together the chicken stock, mustard and wholegrain mustard, honey, Worcestershire sauce and cornflour slurry.
Remove the chicken potato tray and pour the sauce evenly.
Return to the oven and bake for 20-25 minutes, or until the chicken is fully cooked.
Once done, top with chopped parsley and serve with your favorite veggies.
Macros per serve
Calories: 390
Protein: 42g
Carbohydrates: 21g
Fat: 6g
Fibre: 5g
Sugars: 9g
Health benefits
Potatoes are a nutritious source of complex carbohydrates, potassium and vitamin C. They provide sustained energy and, when eaten with the skin on, contribute valuable fibre that supports digestive health.
Broccoli is packed with fibre, vitamin C, vitamin K, folate and antioxidants such as sulforaphane, which have been associated with supporting immune health, heart health and reducing oxidative stress.
The blend of paprika, garlic, oregano and parsley adds flavour without excess sodium or calories while contributing beneficial plant compounds with antioxidant and anti-inflammatory properties.
Wholegrain mustard contains mustard seeds, which provide small amounts of selenium and beneficial phytochemicals.
Honey adds a touch of natural sweetness, allowing the sauce to remain relatively low in added sugar compared with many commercial sauces.