Irish Honey Mustard Chicken & Vegetables
This Irish-inspired recipe offers a savory twist on the traditional corned beef and cabbage dinner.
1/4 cup honey
1 tablespoon coarse-ground mustard (sometimes called Country Dijon)
1/2 tablespoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 pound (about 8) small red potatoes, quartered
3 carrots, peeled and cut into 3/4-inch chunks
1 onion, cut into 1-inch wedges
Combine honey, mustard, salt, and pepper in small bowl; set aside.
Melt 1 tablespoon of butter in large skillet over medium-high heat. Add chicken; cook for about 4 minutes on each side until the chicken is lightly browned. Transfer chicken to a plate.
Melt remaining 1 tablespoon butter in the same skillet. Add vegetables; cook, stirring occasionally for 6 to 8 minutes, or until lightly browned.
Place chicken breasts on top of the vegetables. Pour the honey mixture over the chicken and vegetables. Cover; reduce heat to low and cook, stirring the vegetables once, for about 10 to 12 minutes, or until vegetables are tender and chicken is thoroughly cooked.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories343
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Calories from Fat18%
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Total Fat7g
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Saturated Fat4g
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Total Carbohydrate46g
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Protein26g
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Sugars23g
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Cholesterol81mg
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Dietary Fiber4g
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Sodium588mg
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- DAILY VALUE
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Vitamin A308%
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Vitamin C25%
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Calcium3%
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Iron8%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat1
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Vegetable2
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Fruit1
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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