🛒 Ingredients:
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4 boneless, skinless chicken breasts
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4 tbsp honey
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3 tbsp Dijon mustard
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2 cloves garlic, minced
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500g asparagus, ends trimmed
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4 medium potatoes, cubed
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2 tbsp olive oil
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Salt & pepper, to taste
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1 cup shredded cheddar or mozzarella cheese (or your fave melty cheese)
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Optional: fresh herbs (parsley or thyme) for garnish
👨🍳 Instructions:
1. Prep the oven:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
2. Make the honey mustard sauce:
In a small bowl, mix together honey, Dijon mustard, and minced garlic. Set aside.
3. Cook the potatoes:
Toss cubed potatoes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15 minutes first since they take the longest.
4. Season & cook the chicken:
While potatoes are roasting, season chicken breasts with salt and pepper. In a skillet, heat 1 tbsp olive oil over medium-high heat. Sear chicken for 2–3 minutes per side until golden (but not fully cooked).
5. Assemble and roast everything:
Remove the tray with the potatoes. Add the seared chicken on top or to the side, brush each breast generously with the honey mustard sauce. Add the trimmed asparagus around the chicken. Drizzle a little olive oil over the asparagus and sprinkle with salt and pepper.
6. Bake:
Place the tray back in the oven and roast for 15–20 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C) and the asparagus is tender.
7. Add cheese:
In the last 5 minutes of baking, sprinkle shredded cheese over the chicken breasts and let it melt to gooey perfection.
8. Serve:
Plate up the juicy honey mustard chicken with cheesy tops, roasted potatoes, and crisp-tender asparagus. Garnish with fresh herbs if you like.
🔥 Optional Add-ons:
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Add a touch of lemon zest or juice over the asparagus for brightness.
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Sprinkle some parmesan over the potatoes before baking for an extra cheesy twist.
Let me know if you want a version of this recipe for meal prep or air fryer!