Healthy, easy and delicious. Chicken and veggies baked in a Dijon and herbs de Provence mixture.
1. Preheat oven to 485 F and spray a foil-lined baking sheet with cooking spray.
2. Wash chicken and pat dry. Place in the baking dish and cut 3 slits along the top of each piece (be careful not to cut all the way through). Season with salt.
3. In a small bowl mix together Dijon mustard, olive oil, herbs de Provence and garlic powder. Use 1/3 of the mustard mixture and spread some on top of each piece of chicken. Set the rest aside. Cover chicken and keep refrigerated.
4. In a large bowl or right on a rimmed baking sheet mix the vegetables with the remaining mustard mixture. Spread out on baking sheet, season with salt and bake for 15 minutes.
5. Remove vegetables from oven and nestle chicken among the veggies. Place back in the oven and bake for another 20 minutes.
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Tried this last night and it was great! I subbed brussel sprouts for asparagus because it’s what I had but the flavor was great. I think maybe next time I may add some red pepper flake for a little kick.
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