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One Pan Mustard Chicken


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


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


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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