2 or 3 medium carrots, sliced ¼-inch thick on the diagonal
4 cups cauliflower florets, cut into 1-inch pieces
1 leek, white and light green parts, sliced ¼-inch thick
1 teaspoon dried or fresh thyme, divided
4 tablespoons olive oil, divided
¼ cup Dijon mustard, grainy preferred
2 teaspoons honey
Four 6-ounce boneless skinless chicken breasts
- In a large bowl, combine carrots, cauliflower and leeks. Season with a good pinch of salt and a few grinds of black pepper and half the thyme. Drizzle with 2 tablespoons olive oil and toss to combine. Spread vegetables on baking sheet and roast for 15 minutes.
- While vegetables roast, make the honey-mustard sauce. In the same bowl you tossed the vegetables in, combine mustard, honey, remaining olive oil and thyme. Whisk to combine.
- If chicken breasts are large, use a sharp knife to slice through each breast horizontally, so you have ½-inch thick pieces of chicken. Season with salt and freshly ground pepper. Brush each chicken breast with the honey-mustard mixture. Remove baking sheet from oven and nestle chicken breasts among the vegetables. Turn oven down to 400, and bake for another 15-18 minutes or until the chicken is cooked through and the internal temperature reaches 165 degrees. Serve.
— Recipe inspired by “The School Year Survival Cookbook” by Laura Keogh and Ceri Marsh