One Pot Meals
One Pan Mustard Chicken
Published on August 23, 2014
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