Roast chicken breast with potatoes and asparagus
14
9
2
SmartPoints® value per serving
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, whole-grain
Fresh tarragon
1 Tbsp, or 1 teaspoon dried
Garlic clove(s)
1 medium clove(s), minced
Olive oil
1 tsp, or extra-virgin
Honey
1 tsp
Table salt
½ tsp
Uncooked boneless skinless chicken breast(s)
1¼ pound(s), or with bone
Uncooked potato(es)
4 small, (about 1/2 pound) white, purple, or red potatoes, cut into 1-inch chunks
Uncooked carrot(s)
2 medium, cut into 1/2-inch-thick slices
Uncooked asparagus
½ pound(s), fresh
Lemon(s)
⅛ medium, or 2 wedges