BEST CHICKEN, POTATO, AND GREEN BEAN WITH HONEY MUSTARD

I sent this recipe to my boyfriend and he made it tonight. It was so good and simple. We didn’t have a pan to go in the oven so we used a casserole dish. We used asparagus instead of green beans and added more of the sauce. Came out great. We will make this again.

Made this tonight for my family and we were not disappointed!! Hubby raved over it. This recipe is a real keeper and will definitely be added to the rotation. Thanks for sharing!

was an ABSOLUTE winner….possibly the best meal I have cooked (I’m a man who doesn’t really cook and just gave it a shot to impress the wife). My wife s not a garlic lover so I took a chance (against my better judgement) and left that out but it was still MAGNIFICENT

Wow, this is delicious! I just want to say that I am an anti mustard person and have been my whole life but this recipe is really good! I couldn’t even taste the mustard. This is a keeper for sure and I’m making it for a friend and her family who just had a baby. I know they’ll love it too.

I’ve made this recipe twice already, adding some ginger and onion (because we like it) and it has been my favorite way of cooking chicken in the oven and the quickest!! You could smell it miles away and everyone was eager to try it 💕

This was so good I loved it!! I did crisp up my potatoes on a cookie sheet bc I like them crispy and then put them in the pan with everything else. Thanks for the awesome recipe!!

I made this the other night and it was sooooooo good. Whilst I was cooking it I had to taste it for erm research purposes and it tasted So good it made my mouth do that ooooooooooooooh shape and my cheekbones sucked in which is no easy feat. Love love love and so easy to make.

INGREDIENTS:

1 tablespoon canola mayonnaise
1 teaspoon Dijon mustard
1 teaspoon water
1/2 teaspoon honey Cooking spray
1 (6-ounce) skinless, boneless chicken breast half, cut lengthwise into
6 strips
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
6 ounces red potatoes (about 2)
1/2 cup green beans, trimmed

HOW TO MAKE IT:

To prepare the honey-mustard vinaigrette, combine mayonnaise, Dijon mustard, 2 teaspoons water, and honey in a small bowl, stirring with a whisk.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Add chicken to grill pan; cook 2 1/2 minutes on each side or until done. Reserve remaining 3 chicken strips for another use.

Bring potatoes to a boil in a medium saucepan filled with water. Cook 18 minutes. Add green beans; cook 3 minutes. Drain; rinse with cold water. Drain. Cut potatoes into wedges. Serve honey-mustard mixture with 3 chicken strips, potatoes, and green beans for dipping.

source: allrecipes