This honey mustard chicken is made with Kangaroo Island honey mixed together with the boldness of Dijon mustard and wholegrain mustard then slathered over chicken and vegetables.

Plus, the flavours develop further overnight making it taste even better as a meal prep

recipe below by @athletelunchbox

Recipe (serves ~8)

• ¾ cup Kangaroo Island honey
• ½ cup dijon mustard
• ¼ wholegrain mustard
• 1 lemon
• 4 cloves garlic
• 2 tbsp dried oregano
• 1 tbsp paprika
• 800 g chicken breast
• 6 all-rounder potatoes, diced
• 6 carrots, sliced
• 250 g green beans, fresh or frozen
• salt and pepper, to taste

• Mix together honey, mustards, lemon, garlic, oregano and paprika then marinate chicken breast for at least an hour.
• (optional) pre-boil potatoes or at the very least, soak in water while marinating to remove excess starch
• Arrange everything on a large tray (including leftover marinade) and bake at 180°C (350°F) for 45 minutes.
• Remove, toss, add green beans and increase heat to 200°C (400°F) and bake 15 more minutes for crisp potatoes.
The dish will be finished when the chicken has reached 69°C (160°F). Allow it to rest for at least 5 minutes so the juices redistribute in the chicken, keeping them moist