Quick Honey Mustard Chicken & Vegetables

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 2 teaspoons vegetable oil
• 1/2 cup apple juice
• 2 cups baby carrots
• 2 cups zucchini or 2 cups summer squash, cut in 2-inch pieces
• 2 tablespoons honey mustard
• 3 tablespoons toasted almonds, coarsely chopped

Recipe

• 1 cut any larger chicken pieces in half.
• 2 heat the oil in a large nonstick skillet over medium-high heat. cook the chicken in the hot oil for 4 minutes per side or until the chicken is nicely cooked on all sides.
• 3 add the apple juice and reduce heat to medium. cover and cook for another 5 minutes.
• 4 add the washed baby carrots and summer squash. cover and cook for 10-15 minutes or until the carrots are crisp-tender. (add zucchini during the last few minutes of cooking).
• 5 cook until the center of the thickest part of each breast reaches 165°f.
• 6 remove the chicken and vegetables from the skillet with a slotted spoon and cover to keep warm. stir the mustard into the liquid to deglaze the skillet. if the pan juices have evaporated, add a little more apple juice.
• 7 spoon the mustard over the chicken and vegetables and garnish with coarsely chopped toasted almonds.