Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup mayonnaise or sour cream
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika (optional)
For the Roasted Potatoes:
- 1 lb baby potatoes, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon dried rosemary or thyme
For the Asparagus:
- 1 bunch fresh asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella or parmesan cheese
Instructions
- Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment paper. - Prepare Potatoes:
In a bowl, toss the halved baby potatoes with olive oil, salt, pepper, and rosemary. Spread them out on one side of the baking sheet. - Season Chicken:
Pat the chicken breasts dry. Season both sides with salt, pepper, and smoked paprika if using. - Mix Sauce:
In a small bowl, whisk together Dijon mustard, honey, mayonnaise (or sour cream), minced garlic, and lemon juice. - Coat Chicken:
Place the chicken breasts on the baking sheet next to the potatoes. Spoon the honey mustard sauce evenly over the chicken, spreading it to coat. - Roast:
Bake for 15 minutes. - Prepare Asparagus:
While the chicken and potatoes are roasting, toss the asparagus with olive oil, salt, and pepper. - Add Asparagus & Cheese:
After 15 minutes, carefully add the asparagus to the baking sheet. Sprinkle the shredded cheese over the asparagus. - Finish Roasting:
Return the baking sheet to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the potatoes are golden and tender. - Serve:
Plate the chicken breasts with a generous spoonful of sauce, alongside the cheesy asparagus and roasted potatoes. Enjoy!
If you’d like, I can help you create a shorter version, printable card, or suggest serving tips — just let me know!