Roast chicken breast with potatoes and asparagus
2
Points®
Total time: 53 min • Prep: 16 min • Cook: 37 min • Serves: 2 • Difficulty: Easy
A hefty dose of pungent mustard, aromatic fresh tarragon, chopped garlic, and sweet honey gives clout to this one-pot meal. If the chicken is cooked before the vegetables are tender, simply transfer the chicken to a cutting board and cook the vegetables a few minutes longer. The whole-grain mustard looks wonderful on the chicken, but regular Dijon mustard would be fine, too. Also, one-pound mesh bags of small confetti potatoes (white, purple, and red) are available in many supermarkets and are great for adding menu variety in households of two. If you can’t find them, you can use small white or red potatoes.
Ingredients
Dijon mustard
2 Tbsp
Fresh tarragon
1 Tbsp
Garlic
1 clove(s)
Olive oil
1 tsp
Honey
1 tsp
Table salt
½ tsp
Uncooked skinless boneless chicken breast
1¼ pound(s)
Uncooked potato
4 small
Carrots
2 medium
Asparagus
½ pound(s)
Lemon
⅛ item(s), large
Instructions
1
Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick spray.
2
Combine the mustard, tarragon, garlic, oil, honey, and salt in a medium bowl. Add the chicken; toss well to coat.
3
Place the chicken, breast-side up, in the center of the baking dish. Add the potatoes and carrots to the mustard mixture in bowl; toss well to coat. Arrange the potatoes and carrots around the chicken. Roast 25 minutes.
4
Meanwhile trim and discard the tough ends of the asparagus; cut into 2-inch lengths. Add to potatoes and carrots in baking pan, stirring to coat asparagus. Roast until an instant-read thermometer inserted in the chicken breast registers 170°F and the vegetables are tender, about 12 minutes longer.
5
Cut the chicken breast in two. Wrap and refrigerate half for up to 3 days for later use. Thinly slice the remaining half chicken breast from the bone (discard the bones) and serve with the vegetables and lemon wedges. Yields about 5 thin slices chicken and 11/2 cups vegetables per serving.
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