One Pan Honey Mustard Chicken and Vegetables

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.5 tsp 1½ teaspoons sea salt
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 cup Shallot
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  1 lbs Potato, Yukon Gold
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  1 tbsp Rosemary, Fresh
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  0.5 lbs Green Beans
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  Freshly Cracked Black Pepper, To Taste
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  0.3 cup Mustard, Whole Grain
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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 cup Honey
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  1 tbsp Vinegar, Apple Cider
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  0.5 tsp ½ teaspoon paprika
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  0.5 tsp Garlic powder

Instructions

1. 1Pat the chicken dry and season all over with the sea salt, garlic powder, paprika, and cracked black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 3–4 minutes per side over medium-high heat until golden brown, then transfer to a plate.
2. 2In a small bowl, whisk together the whole grain mustard, Dijon mustard, honey, apple cider vinegar, and garlic powder to make the sauce; set aside.
3. 3Add more olive oil to the same skillet over medium-high heat. Once shimmering, add the shallot and potato, toss to coat, and cook 8–10 minutes over medium-high heat, stirring occasionally, until the potato edges turn golden and begin to soften.
4. 4Add the green beans and fresh rosemary to the skillet, toss to combine, then nestle the chicken back into the pan along with any accumulated juices from the plate.
5. 5Pour the honey-mustard sauce over the chicken and vegetables, toss gently to coat, then cook covered over medium heat for 20–25 minutes, stirring vegetables occasionally, until the internal temperature of the thickest part of the chicken reaches 165°F and the potatoes are fork-tender.
6. 6Remove from heat and let cool for 5 minutes. Divide evenly into 6 airtight containers while still warm, ensuring each portion has chicken, potatoes, green beans, and sauce.
7. 7Refrigerate for up to 4 days or freeze for up to 3 months.