With roasted cauliflower, sweet potatoes, and fluffy brown rice, this chicken breast recipe makes for a filling, family-friendly dinner. After 20 minutes of prep time, your oven does all the work for you to get this easy chicken recipe ready for the table.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a small bowl combine the first six ingredients (through crushed red pepper).

    Advertisement
  • Arrange chicken in a 3-quart rectangular baking dish; brush with half of the mustard mixture. Add the next three ingredients (through sweet pepper); drizzle with remaining mustard mixture.

  • Bake, covered, 25 minutes. Bake, uncovered, 25 minutes more or until chicken is done (165°F) and sweet potatoes are tender. Serve chicken and vegetables over rice and drizzle with cooking liquid. If desired, top with green onions and additional crushed red pepper.

*

If you prefer, omit the honey and Dijon-style mustard and use 1/2 cup Dijon-style honey mustard.

Nutrition Facts

429 calories; 10 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 124 mg cholesterol; 353 mg sodium. 964 mg potassium; 42 g carbohydrates; 5 g fiber; 16 g sugar; 42 g protein; 0 g trans fatty acid; 8881 IU vitamin a; 50 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 18 mg niacin equivalents; 2 mg vitamin b6; 55 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5.0 stars
01/21/2020
WIN! Everyone loved it and EASY!! Made it for my family of four with a 2.5 year old and 5 year old. My only note for future preparing is to cut the chicken in to smaller pieces--maybe chicken "tender" sized pieces or even cubes. I noted the given cooking time 25 min covered and 25 min uncovered left both the sweet potatoes and chicken undercooked.
Rating: 1 stars
04/22/2018
Baking boneless skinless chicken breasts this long (50 minutes) is only going to make them tough and dry, despite the flavorful coating. Made this as directed and found it way too sweet (I would add at most 1T of honey next time) and the mustard mixture really can't be "drizzled" so much as "glopped" onto the food. The sweet potato chunks weren't all cooked through, but the chicken was way past done, tough and chewy. The flavor overall wasn't worth a repeat attempt. I should have known better, reading the directions, that this wouldn't really work and I was right.