Ingredients :
4 boneless, skinless chicken breasts4 tablespoons honey3 tablespoons Dijon mustardADVERTISEMENT2 cloves garlic, minced500g fresh asparagus (about 1 bunch)4 medium potatoes, cubed2 tablespoons olive oilSalt and black pepper, to tasteADVERTISEMENTFresh herbs (chives or parsley), optional for garnishGrated cheese (optional – sprinkle over potatoes before baking)
Préparations :
Preheat oven to 400°F (200°C).In a small bowl, mix together honey, Dijon mustard, and minced garlic.Season chicken breasts with salt and pepper. Set aside.ADVERTISEMENTToss cubed potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.While potatoes are roasting, heat a skillet over medium-high heat.Sear chicken breasts for 2–3 minutes per side until golden.Remove chicken from heat and brush generously with the honey mustard mixture.Add asparagus to the baking tray with potatoes. Place the seared chicken on top.Roast everything together in the oven for 15–20 more minutes, until chicken is fully cooked and potatoes are crispy.ADVERTISEMENTDrizzle remaining honey mustard sauce over the chicken.Garnish with fresh herbs and serve hot.Time & NutritionPrep Time: 10 minutesCook Time: 35–40 minutesTotal Time: ~50 minutesServings: 4Calories: ~420 kcal per serving (without cheese)Serving SuggestionsServe with crusty bread, rice pilaf, or a side salad.Add grated Parmesan or cheddar over potatoes for a cheesier twist.ADVERTISEMENTLeftovers work great in wraps or lunch bowls the next day.
ENJOY
