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One Pan Mustard Chicken

Ingredients

8 Tbsp. stone ground mustard
3 Tbsp. reduced-sodium soy sauce
12 chicken thighs, skin removed (3# boneless) 1 medium fennel bulb, cut into 1-inch wedges 2 small yellow squash, sliced 1 1/2-inch thick 2 small zucchini, sliced 1 1/2-inch thick
2 cups baby carrots
4 celery stalks, sliced into 2-inch pieces
1 red onion, cut into 1-inch wedges
3 cups butternut squash, cubed
6 sprigs fresh thyme
1 1⁄2 Tbsp. olive oil
1 tsp sea salt
1 tsp freshly ground black pepper

Directions

Preheat oven to 400 degrees.
In large mixing bowl, whisk together mustard and soy sauce. Add chicken and coat well.
Makes 12 servings
Serving Size: 3 oz chicken thigh & 3⁄4 cup vegetables

Nutrition

Calories 173
Fat 6.7g
Saturated Fat 1.0g
Cholesterol 57mg
Sodium 486mg
Potassium 602mg
Carbohydrate 16.6g
Fiber 4.6g
Sugar 2.9g
Protein 18.2g

Adapted from: American Institute of Cancer Research

 

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