Pepper Roasted Chicken with Honey Mustard Dressing

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 486.7
  • Total Fat: 16.7 g
  • Cholesterol: 116.2 mg
  • Sodium: 279.8 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 49.7 g

View full nutritional breakdown of Pepper Roasted Chicken with Honey Mustard Dressing calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    2 tsp cracked black pepper
    4 x 200g skinless chicekn breast fillets, trimmed
    4 carrots, peeled & sliced
    3 Tbsp olive oil
    80g baby spinach leaves
    1 Tbsp seeded mustard
    1 Tbsp honey
    1 Tbsp white wine vinegar
    3 Tbsp olive oil, extra

Directions

Preheat oven to 220C. Sprinkle the pepper over the chicken and place on a baking tray with the carrot and potato. Drizzle with the oil and roast for 15-20 minutes or until golden and cooked through. Scatter the spinach leaves of the vegetables, top with chicken and spoon over the dressing made by combining the seeded mustard, honey, white wine vinegar and extra olive oil.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.