Fall Honey Mustard Roasted Veggie & Chicken Bowl!

Name: Fall Honey Mustard Roasted Veggie & Chicken Bowl!
Prep time: 15 min
Cook time: 28 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 medium carrots; 1 purple sweet potato; 1 large shallot; 1 lb chicken thighs; Olive oil; Cumin; Turmeric; Salt; Pepper; 2 tbsp Dijon mustard; 3 tbsp Greek yogurt; 1.5 tsp honey; 1 tsp apple cider vinegar or white wine vinegar; Salt & pepper; 2 cup cooked rice; Dill; Pumpkin seeds

15 mins prepServes 2

I guess it’s a sheet pan week! Roasted up some purple sweet potatoes, carrots, shallots, and chicken thighs and drizzled on a creamy honey mustard sauce. Finished it all off with some dill and pumpkin seeds!!!

2 servings

What you need

1 turmeric

1 pepper

1 tsp salt & pepper

1 fl oz olive oil

1 tsp salt

1 tsp cumin

1 bunch dill

1 pumpkin seeds

1 shallot

1 tsp apple cider vinegar

3 tbsp plain greek yogurt

1 ½ tsp honey

2 cup cooked rice

2 carrot

2 tbsp dijon mustard

1 purple potatoes

1 lb chicken thigh

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Instructions

Preheat oven to 425 F. Arrange veggies and chicken on a parchment paper lined sheet pan. Drizzle with olive oil and sprinkle with salt & pepper. Top the veggies and chicken with cumin, and then rub some turmeric into the chicken. Mix to coat, and then bake for 25-30 minutes until chicken is cooked through and veggies begin to crisp.

While everything is baking, make your honey mustard by whisking everything together in a small bowl.

Divide rice into 2 bowls, and top with veggies and chicken. Drizzle on the honey mustard and finish off with fresh dill and pumpkin seeds.

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