Roasted Vegetables with Mustard Chicken Breast

Ingredients

• 120 g Chicken breast, boned, skinned
• 50 g Broccoli
• 60 g Carrot
• 80 g Sweet potato
• 50 g Beets
• 1/2 head Red onion
• 2 clove Garlic
• 1/2 tsp Olive oil
• 1/2 tsp Thyme, dried
• 1/4 tsp Marjoram, dried
• 1 tbsp Mustard
• 1 tbsp Honey
• 1 tbsp Lemon juice

Method

1. Clean and chop the sweet potatoes, carrots, beetroot and red onion.
2. Cut the broccoli into smaller roses.
3. Put them in a baking tray lined with parchment paper with the garlic cloves slightly crushed and season to taste (thyme, marjoram, pepper, salt), then drizzle with olive oil.
4. Bake in a preheated oven at 180 Degrees (360 F) for 30-40 minutes.
5. Cut the chicken breasts into slices and put them in a mustard marinade for 20-60 minutes.
6. Finally, fry in a pan until golden white.