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Nutrition Facts
Serving Size 308 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 500 mg 21%
Total Carbohydrate 35 g 12%
Dietary Fiber 3 g 12%
Sugars 14 g
Protein 39 g
Vitamin A 25% Iron 15%
Vitamin C 90% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Honey Mustard Chicken with Potatoes & Broccoli

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

1 3 second spray, non-stick cooking spray
1 Lb red potatoes, cut into wedges
2 Tbsp olive oil, divided use
1/2 Tsp salt
1/2 Tsp black pepper
1/2 Tsp garlic powder
1 Lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 broccoli, cut into large florets
1/4 cup(s) maple syrup
1 lemon, juiced
1 Tbsp Dijon mustard
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Preheat oven to 400ºF.
Line a baking sheet with foil and lightly spray with non-stick cooking spray.
Place potato wedges in a bowl and toss with 1 tablespoon olive oil, salt, pepper and garlic powder. Spread out on prepared baking sheet.
Bake 15 to 20 minutes.
Meanwhile, place chicken and broccoli in a large bowl.
In a smaller bowl combine maple syrup, lemon juice, Dijon mustard and remaining olive oil. Mix well.
Coat broccoli and chicken with maple mixture.
Remove sheet pan from oven and spoon chicken and broccoli mixture evenly over potatoes.
Continue to roast 20 to 30 minutes tossing once. Cook until tops of broccoli are well browned and chicken is no longer pink in the center.



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