Amp up your standard chicken and potatoes with a sweet and zesty honey mustard marinade.
Total Time: 0:30
1/4 c. Country Crock
6 tbsp. honey, divided
6 tbsp. grainy Dijon mustard, divided
1 1/2 lb. red potatoes, quartered
1/4 c. Sliced green onions
4 chicken breasts
2 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
6 c. mixed greens
Preheat oven to 425 degrees F. Cover 2 baking sheets with large pieces of aluminum foil.
In large bowl, stir together Country Crock, 2 tablespoons honey and 2 tablespoons Dijon mustard, and season with salt and pepper. Add , and stir to coat evenly. Dump potato mixture in the center of 1 piece of foil and fold into the center to create packet.
In small bowl, whisk together remaining 4 tablespoons honey and 4 tablespoons Dijon mustard. Arrange chicken breasts on the second foil-lined baking sheet and season with salt and pepper. Pour honey-mustard mixture on top of chicken breasts.
Place two trays into oven and cook for 20 minutes, or until potatoes are tender, and chicken is cooked through.
In large bowl, whisk together vinegar and olive oil; season with salt and pepper. Add greens and toss gently to coat.
Serve chicken and potatoes with greens on side, or serve chicken sliced on top of greens, with the potatoes on the side.
Anna Watson Carl is a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.com and is the author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling 2015).