Sticky Honey-Mustard Chicken & Veg

What you’ll need

• 600g boneless chicken thigh
• 2 cups broccoli
• 2 carrots
• 1 red pepper
• 1½ tbsp honey
• 1½ tbsp mustard
• 1 tbsp olive oil
• ¼ tsp NutriRight Pink Salt
• black pepper

Let’s cook

1. Heat oven to 210°C; cut chicken and vegetables evenly.
2. Mix honey, mustard, oil, salt and pepper.
3. Coat chicken and vegetables, then spread in one layer.
4. Roast 25–30 minutes, turning vegetables halfway.
5. Check chicken reaches 74°C; spoon over tray juices and serve.

Cooking times are estimates. Check ingredient labels for allergens and cook ingredients thoroughly. HCS certification applies to individual certified products, not automatically to the finished dish.