Quick Honey Mustard Chicken & Vegetables |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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No better flavor than honey mustard for chicken - Enjoy!! Ingredients:
4 boneless skinless chicken breasts |
2 teaspoons vegetable oil |
1/2 cup apple juice |
2 cups baby carrots |
2 cups zucchini or 2 cups summer squash, cut in 2-inch pieces |
2 tablespoons honey mustard |
3 tablespoons toasted almonds, coarsely chopped |
Directions:
1. Cut any larger chicken pieces in half.
2. Heat the oil in a large nonstick skillet over medium-high heat. Cook the chicken in the hot oil for 4 minutes per side or until the chicken is nicely cooked on all sides.
3. Add the apple juice and reduce heat to medium. Cover and cook for another 5 minutes.
4. Add the washed baby carrots and summer squash. Cover and cook for 10-15 minutes or until the carrots are crisp-tender. (add zucchini during the last few minutes of cooking).
5. Cook until the center of the thickest part of each breast reaches 165°F.
6. Remove the chicken and vegetables from the skillet with a slotted spoon and cover to keep warm. Stir the mustard into the liquid to deglaze the skillet. If the pan juices have evaporated, add a little more apple juice.
7. Spoon the mustard over the chicken and vegetables and garnish with coarsely chopped toasted almonds.
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