How To Make Honey & Mustard Chicken Thighs with Spring Veg
A flavorful combination of honey and mustard glazed chicken thighs served with seasonal spring vegetables.
Serves:
Ingredients
- 4 chicken thighs
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup snap peas, trimmed
- 1 cup asparagus, trimmed
- 1 cup baby carrots
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper.
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Place the chicken thighs in a baking dish and brush them evenly with the honey mustard mixture.
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Bake the chicken in the preheated oven for 25 minutes or until cooked through and golden brown.
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Meanwhile, in a skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
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Add the snap peas, asparagus, and baby carrots to the skillet. Cook for 5-7 minutes or until the vegetables are tender-crisp.
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Remove the chicken from the oven and let it rest for a few minutes before serving.
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Serve the honey mustard chicken thighs with the spring vegetables. Drizzle with lemon juice and garnish with fresh parsley.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 5g
- Cholesterol : 120mg
- Sodium : 370mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 14g
- Protein : 30g
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