One-pan honey mustard chicken

Step 1/5

• 1 pomegranate
• 10 g parsley
• 10 g mint
• 300 g potatoes
• 150 g carrots
• 3 shallots
• 60 g bacon bits

• large ovenproof pan
• oven
• cutting board
• knife

Preheat oven to 200°C/390°F. Deseed pomegranate and set aside. Chop parsley and mint, and set aside as well. Wash potatoes and cut into wedges. Peel and quarter carrots and shallots. In a large ovenproof pan, fry bacon bits over medium-high heat for approx. 4 – 5 min. or until crispy. Remove from pan and set aside.

Step 2/5

• 350 g chicken breast
• vegetable oil for frying
• salt

Heat oil in the same pan over medium heat. Salt chicken breast and sear on both sides for approx. 1 – 2 min. or until slightly browned. Remove from pan and set aside.

Step 3/5

• 2 tsp butter
• salt
• pepper

Add butter to pan and fry potato wedges for approx. 2 – 3 min. Add carrots and fry for approx. 2 – 3 min. more, then add shallots and continue to fry for approx. 1 – 2 min. Season with salt and pepper to taste.

Step 4/5

• 3 tbsp mustard
• 1½ tbsp honey
• ½ tsp garlic powder
• 1 tsp curry powder
• 1 tsp chili powder
• ½ tsp sea salt
• ½ tsp pepper

• large mixing bowl

For the marinade, add mustard, honey, garlic powder, curry powder, chili powder, sea salt, and pepper to a large bowl and stir to combine. Add chicken breast to bowl and toss to coat.

Step 5/5

• 150 ml chicken stock
• 1 tsp lemon zest

• oven
• fine grater

Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 200°C/390°F for approx. 15 min. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!

Enjoy your meal!