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To make the Honey Mustard Chicken Veggie Skillet, you will need: - 2 boneless, skinless chicken breasts - 2 tablespoons honey - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 1 red bell pepper, sliced into strips - 1 yellow zucchini, diced into cubes - 1 cup broccoli florets - 1 teaspoon garlic powder - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) These ingredients create a tasty and colorful dish that is easy to prepare. You can enhance the flavor of your skillet with some optional seasonings and garnishes, such as: - Paprika for a smoky taste - Italian herbs like basil or oregano - Lemon juice for a fresh twist - Crushed red pepper flakes for heat - Extra chopped herbs like chives or cilantro Feel free to mix and match these options to suit your taste. To prepare this dish, you’ll need some essential kitchen tools: - A large skillet for cooking - A small mixing bowl for combining the honey and mustard - A cutting board for chopping vegetables - A sharp knife for slicing and dicing - A meat thermometer to check chicken doneness Having the right tools will help make your cooking experience smoother and more enjoyable. To make the honey mustard sauce, grab a small bowl. Add 2 tablespoons of honey and 2 tablespoons of Dijon mustard. Mix them well until they are smooth. This sauce adds a sweet and tangy flavor to your chicken. Set it aside for later. Next, take 2 boneless, skinless chicken breasts. Season both sides with salt, pepper, and 1 teaspoon of garlic powder. This will give the chicken a nice taste. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken in the skillet. Cook it for about 6-7 minutes. Don’t move the chicken. This helps form a golden brown crust. After that, flip the chicken over. Drizzle the honey mustard sauce on top. Lower the heat to medium and cover the skillet. Cook for another 6-7 minutes, or until the chicken reaches an internal temperature of 165°F. When the chicken is almost done, it’s time for the veggies. Add 1 sliced red bell pepper, 1 diced yellow zucchini, and 1 cup of broccoli florets to the skillet. Stir gently to mix everything together. Let the vegetables cook for about 5 minutes. You want them to be tender-crisp and colorful. This adds not just taste, but also a lovely look to your dish. Once done, sprinkle freshly chopped parsley on top for a fresh touch. Enjoy your Honey Mustard Chicken Veggie Skillet! To get that perfect chicken crust, season well. Use salt, pepper, and garlic powder. Press the chicken into the skillet firmly. This helps it sear better. Cook it without moving for 6-7 minutes. This time lets the crust form. Flip the chicken and add your honey mustard mix. The sauce will caramelize and add flavor. I love using fresh, colorful veggies in this dish. Red bell peppers add sweetness and crunch. Yellow zucchini brings a nice texture. Broccoli florets are great for color and nutrients. You can also try carrots, snap peas, or asparagus. Mix and match for your taste. Use what you have on hand. You can change the honey mustard sauce to suit your flavor. If you like it sweeter, add more honey. For a tangier taste, add extra Dijon mustard. Taste as you mix and adjust. You can even add a splash of lemon juice for brightness. This sauce is flexible, so make it your own! {{image_4}} If you want to switch things up, try using turkey or tofu. Both options add great flavor. Turkey remains juicy and tender when cooked right. Tofu absorbs the honey mustard sauce well. This makes it tasty and satisfying. You can even use shrimp for a quick cook option. Just be careful not to overcook the shrimp. You can mix and match your veggies too! Use bell peppers, carrots, or even snap peas. Each vegetable brings its own unique taste and crunch. Asparagus or green beans can also add a nice touch. Feel free to use frozen veggies if you are short on time. They cook quickly and taste great. If you like heat, consider adding red pepper flakes. A pinch can give your dish a nice kick. You can also include sliced jalapeños for a fresh, spicy flavor. For a different approach, try a dash of hot sauce in the honey mustard mix. This will create a sweet and spicy blend that excites the taste buds. To keep your Honey Mustard Chicken Veggie Skillet fresh, store it in an airtight container. Let it cool to room temperature first. This helps prevent moisture buildup, which can make the dish soggy. Place the container in the fridge. It will stay good for up to four days. When you are ready to eat leftovers, you can reheat them easily. Use the microwave for quick reheating. Place the portion on a microwave-safe plate and cover it. Heat in 30-second bursts until warm. Stir after each interval. You can also reheat in a skillet. Warm the skillet over medium heat and add a splash of water. Cover it to steam the dish. This keeps it moist. If you want to freeze your skillet, it’s simple. Let the dish cool completely. Then, divide it into portions and place them in freezer-safe bags or containers. Squeeze out the air before sealing. This helps prevent freezer burn. You can freeze the meal for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can make this dish ahead of time. Cook the chicken and veggies as directed. After cooking, let it cool down. Store it in an airtight container in the fridge. You can keep it for up to three days. When ready to eat, just reheat it on the stove or in the microwave until hot. You can try different sauces for this dish. Barbecue sauce adds a sweet and smoky flavor. Teriyaki sauce offers a tasty Asian twist. For a tangy option, use balsamic glaze. Each sauce changes the taste, so feel free to experiment. Make sure to adjust the salt and pepper to match the sauce's flavor. Yes, this recipe is great for meal prep. It cooks quickly and stores well. You can divide it into portions. Pack it in containers for lunch or dinner throughout the week. The mix of chicken and veggies makes a balanced meal. You'll enjoy a tasty dish ready to eat anytime. In this blog post, we explored making Honey Mustard Chicken Veggie Skillet. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. I shared variations for different tastes and discussed storage options for leftovers. Overall, making this dish is simple and fun. You can try new flavors or stick to your favorites. I hope you feel confident to whip it up for any meal. Enjoy your cooking adventure!

Honey Mustard Chicken Veggie Skillet

Satisfy your taste buds with this Honey Mustard Chicken Veggie Skillet recipe! This quick and delicious dish combines juicy chicken breasts, colorful vegetables, and a sweet and tangy honey mustard sauce for a satisfying meal in just 30 minutes. Discover how easy it is to create a flavorful, wholesome dinner that will impress family and friends. Click through for the full recipe and bring a burst of flavor to your table tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 red bell pepper, sliced into strips

1 yellow zucchini, diced into cubes

1 cup broccoli florets

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a small mixing bowl, thoroughly combine the honey and Dijon mustard until smooth and well blended. Set the mixture aside for later use.

    Generously season both sides of the chicken breasts with salt, pepper, and garlic powder to enhance flavor.

      In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully place the chicken breasts in the skillet.

        Cook the chicken for approximately 6-7 minutes without moving it, or until it develops a rich golden brown crust. After this time, flip the chicken breasts over and drizzle the prepared honey mustard mixture evenly over the top.

          Lower the heat to medium and cover the skillet with a lid. Allow the chicken to cook for an additional 6-7 minutes or until fully cooked through, ensuring it reaches an internal temperature of 165°F (75°C).

            Once the chicken is nearing completion, add the sliced red bell pepper, diced yellow zucchini, and broccoli florets to the skillet. Gently stir the ingredients to combine, and let them cook together for about 5 minutes, or until the vegetables are tender-crisp and vibrant in color.

              After removing the skillet from heat, sprinkle freshly chopped parsley on top as a fragrant garnish before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                  - Serving Suggestions: Serve this colorful skillet on a large platter or individual plates, making sure to include an enticing drizzle of any remaining honey mustard sauce over the chicken and vegetables for added flavor and presentation.