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- 2 boneless, skinless chicken breasts - 2 tablespoons honey - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 1 red bell pepper, sliced - 1 yellow zucchini, diced - 1 cup broccoli florets - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I love gathering fresh ingredients for this dish. You start with two chicken breasts. They should be boneless and skinless for ease. The honey adds a sweet touch. Mix it with Dijon mustard for a tangy bite that pairs perfectly with the chicken. Next, I grab a red bell pepper. Its bright color and crunch bring life to the dish. A yellow zucchini adds a lovely texture. Broccoli florets add a pop of green and are super healthy. For seasoning, a teaspoon of garlic powder works wonders. It gives the chicken a nice flavor. Don't forget salt and pepper to taste. Lastly, fresh parsley makes for a vibrant garnish. It adds a fresh taste and a splash of color to your plate. This simple mix of ingredients makes your Honey Mustard Chicken Veggie Skillet a quick delight! - Mixing the Honey Mustard Sauce In a small bowl, combine 2 tablespoons of honey and 2 tablespoons of Dijon mustard. Stir until smooth. This sauce adds a sweet and tangy flavor to your dish. Set this mix aside for later. - Seasoning the Chicken Take 2 boneless, skinless chicken breasts and season them. Use salt, pepper, and 1 teaspoon of garlic powder. Rub the seasoning on both sides. This step enhances the flavor of the chicken. - Cooking Chicken in the Skillet Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook them for about 6-7 minutes on one side. You want them golden brown. Then, flip the chicken over and pour the honey mustard sauce on top. - Adding Vegetables and Final Cooking Lower the heat to medium and cover the skillet. Let the chicken cook for another 6-7 minutes until it reaches 165°F (75°C). Once the chicken is almost done, add 1 sliced red bell pepper, 1 diced yellow zucchini, and 1 cup of broccoli florets. Stir everything together. Cook for an additional 5 minutes until the veggies are tender-crisp. - Garnishing and Serving Suggestions Remove the skillet from heat. Garnish your dish with fresh chopped parsley for a pop of color. Serve warm for a delightful meal. Enjoy the sweet and tangy flavors with each bite! - Ensuring Chicken is Perfectly Cooked To cook chicken well, use a meat thermometer. Aim for 165°F (75°C). This ensures the chicken is safe to eat. Cooking time varies, but 6-7 minutes per side works well. Keep an eye on the color. It should be golden brown. - Maintaining Vegetable Crispness To keep veggies crisp, add them later in the cooking process. I suggest adding them about 5 minutes before the chicken is done. This prevents overcooking. Stir gently to mix the flavors without squishing the vegetables. - Customizing Honey Mustard Sauce You can adjust the honey mustard sauce to fit your taste. If you like it sweeter, add more honey. For a tangy kick, add extra Dijon mustard. You can even mix in a pinch of cayenne pepper for heat. - Additional Ingredients for Extra Flavor Try adding other veggies for more flavor. Carrots, snap peas, or asparagus work well. You can also toss in some nuts like cashews or almonds for crunch. Fresh herbs like thyme or basil can add a nice touch too. - Recommended Skillet Type Use a large, heavy skillet. Cast iron or non-stick works best. This helps distribute heat evenly. It also makes for easy cleanup. - Essential Utensils for Preparation You will need a cutting board and a sharp knife for chopping veggies. A meat thermometer is crucial for checking chicken doneness. Lastly, use a spatula for flipping the chicken gently. {{image_2}} You can swap the chicken for other proteins. Try turkey or tofu for a twist. They work well with the honey mustard sauce. If you want a vegetarian option, tofu absorbs flavors nicely. For vegetables, mix it up! Add carrots, snap peas, or even sweet potatoes. You can use what you have on hand. The key is to keep the veggies colorful and crisp. If you need a gluten-free meal, check your mustard. Some brands add gluten. You can make your own honey mustard with gluten-free ingredients. For a low-carb version, skip the honey and reduce the veggies. You can add more protein instead. Think of grilled shrimp or chicken sausage for a hearty dish. Pair this dish with rice or quinoa for a filling meal. A simple green salad also works well. The freshness of the salad balances the sweet and savory flavors. If you have leftovers, try them in a wrap or on a salad. You can also add them to pasta for a quick lunch. Think outside the box to enjoy your meal in new ways! To store leftovers, let the Honey Mustard Chicken Veggie Skillet cool first. Place it in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. Always label the container with the date. This way, you know when to eat it. If you want to freeze your dish, it's easy! First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Try to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, just thaw it overnight in the fridge. To reheat without drying out, use the stovetop. Place the skillet on low heat and add a splash of water or broth. Cover it with a lid to keep the moisture in. Stir occasionally until it's heated through. You can also use the microwave, but be careful. Heat in short bursts and stir in between to keep it juicy. How long does it take to cook chicken in a skillet? Cooking chicken in a skillet takes about 12 to 14 minutes. You want it golden brown on one side first. Then, flip it and add the honey mustard sauce. The chicken is done when it reaches 165°F (75°C) inside. Can I use other types of mustard for the sauce? Yes, you can use other mustards. Yellow mustard adds a milder taste. Spicy brown mustard gives a stronger flavor. Feel free to experiment to find your favorite. What can I substitute for honey in this recipe? If you need a substitute for honey, try maple syrup or agave nectar. Both add sweetness and work well with mustard. Use the same amount as honey for the best results. How can I adjust the recipe for larger servings? To make more servings, simply double the ingredients. Use four chicken breasts and increase the veggies and sauce. Ensure your skillet is large enough to cook everything evenly. What is the calorie count per serving? This dish has about 350 calories per serving. It includes chicken, veggies, and sauce. It’s a healthy option packed with protein and nutrients. Is this dish suitable for meal prep? Yes, this dish is perfect for meal prep. It stores well in the fridge for up to three days. Reheat it for a quick, tasty meal during the week. This blog post covered all you need for a tasty honey mustard chicken dish. We explored the main ingredients, preparation steps, and cooking techniques. I shared tips for cooking and offered variations to fit your taste. Remember to store leftovers properly for later enjoyment. Keep experimenting with flavors and substitutes to make this recipe your own. There are endless ways to enjoy this dish, whether fresh or reheated. It’s a quick, easy meal perfect for busy nights or meal prep. Dive in and enjoy your cooking!

Honey Mustard Chicken Veggie Skillet

Discover the deliciousness of honey mustard chicken veggie skillet! This easy recipe combines juicy chicken breasts with fresh veggies and a sweet and tangy honey mustard sauce. Perfect for a quick weeknight dinner, this dish takes just 30 minutes to make and is bursting with flavor. Ready to impress your family? Click through for the full recipe and get cooking today! Enjoy a wholesome meal that everyone will love.
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 red bell pepper, sliced

1 yellow zucchini, diced

1 cup broccoli florets

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a small bowl, mix together the honey and Dijon mustard until well combined. Set aside.

    Season the chicken breasts with salt, pepper, and garlic powder on both sides.

      Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts.

        Cook the chicken for about 6-7 minutes on one side until golden brown. Flip the chicken and pour the honey mustard mixture over the top.

          Reduce the heat to medium and cover the skillet. Cook for another 6-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

            Once the chicken is almost done, add the sliced bell pepper, diced zucchini, and broccoli florets to the skillet. Stir everything together and allow it to cook for an additional 5 minutes or until the veggies are tender-crisp.

              Remove the skillet from heat and garnish with fresh chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2