Pepper Roasted Chicken with Honey Mustard Dressing

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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


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.