Honey Mustard Chicken With Roast Vegetables Ww Aust. 5.5 Pnts Recipe
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Directions:
- Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
- Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
- Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
- Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.92 Kcal (1695 kJ) | ||
| Calories from fat | 72.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 12% | |
|---|---|---|---|
| Cholesterol | 82.6mg | 28% | |
| Sodium | 659.74mg | 27% | |
| Potassium | 1516.96mg | 32% | |
| Total Carbs | 54.68g | 18% | |
| Sugars | 25.41g | 102% | |
| Dietary Fiber | 12.97g | 52% | |
| Protein | 31.7g | 63% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 1.9mg | 10% | |
| Calcium | 128.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 81.55 Kcal (341 kJ) | ||
| Calories from fat | 14.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 12% | |
|---|---|---|---|
| Cholesterol | 16.64mg | 28% | |
| Sodium | 132.88mg | 27% | |
| Potassium | 305.53mg | 32% | |
| Total Carbs | 11.01g | 18% | |
| Sugars | 5.12g | 102% | |
| Dietary Fiber | 2.61g | 52% | |
| Protein | 6.39g | 63% | |
| Vitamin C | 8mg | 66% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.4mg | 10% | |
| Calcium | 25.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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