Honey Mustard Sesame Baked Chicken with Roast Veggies

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 13, 2018.

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By cutting chicken breasts into thin steaks this allows them to cook quicker. In the last 2 minutes of cook time, turn your oven to high grill to brown up the crumb coating.

Ingredients

Roast Veggies

400g orange kumara
400g pumpkin

Baked Chicken

550g chicken breasts
2 Tbsp GF wholegrain mustard
2 Tbsp honey
1 Tbsp olive oil

Sesame Crumb

½ cup panko breadcrumbs
30g sesame seeds
½ tsp olive oil

Salad

2-3 stalks celery
2 mandarins
½ bag baby spinach
2-3 Tbsp herb vinaigrette

Herb drizzle

2 Tbsp GF mayonnaise
2 Tbsp herb vinaigrette

Steps

Preheat oven to 230°C. Line two oven trays with baking paper. Dice kumara and pumpkin 2cm. Toss on first prepared tray with a drizzle of oil and season. Roast for about 25 minutes, until tender, turning once during cooking.
Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Mix mustard, honey and oil together in a bowl and combine breadcrumbs, sesame seeds and oil in another bowl. Season chicken and coat in honey mustard, then in crumb. Place on second prepared tray.
Bake chicken (on oven rack above kumara) for about 8 minutes to start with, turning half way through cooking. Turn oven to high grill and grill a further 2 minutes, until chicken is just cooked and crumb is golden. Set aside to rest for a few minutes before slicing thickly.
While chicken is cooking, thinly slice celery and peel and segment mandarins. Place in a large bowl with spinach and toss through first measure of herb vinaigrette and season to taste.
In a small bowl, combine mayonnaise and second measure of herb vinaigrette.
To serve, divide roast veggies, chicken and salad between plates. Drizzle over herb drizzle.

Nutritional Information

Energy	2434 kj 582 kcal
Protein	31.2g
Carbohydrate	46.7g
Fat	29.0g