This Sweet and Spicy Chicken and Roasted Vegetables recipe is perfect for those who love bold and flavorful meals. The honey-mustard-curry dressing is the star of the show, providing a perfect balance of sweetness and spice. Additionally, this dish is incredibly versatile, allowing you to use whatever vegetables you have on hand. Serve it over rice or quinoa for a complete and satisfying meal.

Ingredients:

• 3 chicken breasts
• 1/2 sweet potato
• 1 onion, peeled
• 2 parsnip, peeled
• 1 red pepper 1 green pepper ​
• 1/2 cup spinach
• 1 TBSP olive oil
• salt & pepper

Dressing

• 1/4 cup yellow mustard
• 1/2 cup honey
• 2 TBSP balsamic vinegar
• 1 1/2 TBSP curry powder ***see note below
• 3 TBSP margerine
• 2 cloves garlic
• 2 tsp dried oregano

Directions:

1. Preheat your oven to 400 degrees F.
2. Chop 3 chicken breasts, 1/2 sweet potato, 1 onion (peeled), 2 parsnips (peeled), 1 red pepper, and 1 green pepper into bite-size chunks. Roughly chop 1/2 cup of spinach.
3. Place the chicken and vegetables in a large cast-iron skillet or casserole dish. Add 1 tablespoon of olive oil and toss to coat. Sprinkle generously with salt and pepper.
4. In a small saucepan, mix together 1/4 cup of yellow mustard, 1/2 cup of honey, 2 tablespoons of balsamic vinegar, 1 1/2 tablespoons of curry powder, 3 tablespoons of margarine, 2 cloves of minced garlic, and 2 teaspoons of dried oregano. Heat the mixture over medium-high heat until bubbly.
5. Remove the dressing from heat and pour over the chicken and vegetable mixture. Stir until everything has been coated in the dressing.
6. Place the cast iron skillet or casserole dish in the preheated oven and cook for 60 minutes, stirring once at the half-hour mark.
7. Increase the oven temperature to 450 degrees F for the last 7 minutes of cooking to get a lovely golden brown color on the vegetables and chicken.
8. Serve the Sweet and Spicy Chicken and Roasted Vegetables over rice or quinoa for a complete and satisfying meal. Enjoy!