Traybake with honey mustard chicken and carrot
Preparation method
Preheat the oven to 240 degrees and line the baking tray with baking paper. In the meantime, mix the chicken tenders with the mustard.
Peel the carrots, halve them lengthwise and cut into pieces of approx. 4 cm.
Peel the potatoes and cut them into pieces the same size as the carrot pieces.
Cut the onions into wedges and mix with the carrot and potato with the oil. Strip the needles from the rosemary sprigs, chop finely and stir into the vegetables. Then spread the mixture over the baking tray.
Place the chicken tenders in between and let them cook in the oven for 30 minutes.
Nutritional values pp
435 kcal, fat 7g, of which saturated 2g, carbohydrates 61g, of which sugars 13g, fiber 14g, protein 25g, salt 0,4g, vegetables 288g.
Co-operation with @jumbo
Ingredients
(for 4 persons)
1 tbsp Marne honey mustard
300 g chicken fillet tenderloins or
1 kg of carrots
1 kg waxy potatoes
2 red onions
3 tbsp olive oil
10 g rosemary
Check out our other recipes
Own recipe?
Have you made a nice recipe with our mustard? Then forward it to us.
Who knows, maybe it will be featured on our website and social media!
