Honey Mustard Chicken, Asparagus, and Sweet Potatoes

The original recipe was a maple mustard combination, but I am a huge fan of honey mustard, so I swapped the maple syrup out. I definitely make a lot of meals that call for honey, which is always questionable in the paleo and nutrition world, so I wanted to give my quick thoughts on both sweeteners. First, always check the ingredient label and buy unprocessed honey and maple syrup. Second, although these ingredients are a natural food source, they are still sugar and should be eaten in moderation. I try not to use TOO much in my meals and almost always reduce what the recipe calls for, so that when I portion my meals out I never actually have a tablespoon of the ingredient in each meal. Basically, I use them in moderation and believe they are the best sweetener or choice if I am going to use one. That is my take on them though. PaleoLeap has an article on the honey and maple syrup debates as well, and more information on Paleo in general, if you want to research more and form your own opinion. 

About the recipe though... I mention below that I roasted the sweet potatoes separate from the chicken and asparagus. I only did this because I diced up a ton of sweet potatoes though, so if you don't use too many sweet potatoes you might be able to fit everything on one baking sheet. Besides that, this recipe was super simple to prep and bake on one pan. I definitely suggest broiling for 3-5 minutes at the end to make everything a little crispier too. If you like honey mustard (or maple mustard), then I think you will also enjoy this one!

Honey Mustard Chicken, Asparagus, and Sweet Potatoes
Ingredients:

• 2 lb chicken breasts, pounded until thin
• 3-4 Sweet Potatoes, cut into 1 inch cubes
• 1 bunch of Asparagus, end trimmed
• ¼ cup olive oil
• 3 tablespoons raw honey (or 100% maple syrup)
• 4 tablespoons whole grain mustard (I used OrganicVille Stone Ground Mustard)
• 1 teaspoon rosemary
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:

1. Clean, cut and pound chicken until thin.
2. Combine olive oil, honey (or maple syrup), mustard, rosemary + pepper until mixed.
3. Marinate chicken for a minimum of 30 minutes in a Ziploc bag (the longer you can marinate the better).
4. Remove chicken from bag + place on non-stick foil or greased baking sheet. (Don't throw out the marinade!)
5. Toss veggies of choice in leftover marinade in the bag + lay alongside the chicken on the baking sheet. (I only added the asparagus to the bag and ended up baking the cubed sweet potatoes on a separate baking sheet because I had a lot.)
6. Bake at 400 for 20-25 minutes until chicken starts to brown. You can broil for 3-5 minutes to get a crispier finish if you prefer. 

​Original recipe found here