Roasted Honey Mustard Chicken & Veggies

This was a wonderful fall meal, however, it tasted so good, it could be great anytime of year. Also, you can make this a vegetarian meal easily by omitting the chicken and perhaps adding a salad on the side.

Roasted Honey Mustard 
Chicken & Veggies

3 boneless, skinless chicken breasts
1 head of broccoli, broken into pieces
1 head of cauliflower, broken into pieces
baby carrots (optional)
6 smallish red potatoes
1/2 cup dijon or country dijon mustard
1/2 cup honey
4 Tbsp white vinegar
salt to taste

Preheat oven to 425*

Parboil potatoes in boiling salt water until just tender, but not too soft. Remove from water and set aside to cool a bit.

To prepare chicken, slice chicken breasts 'across the grain' to make thinner chicken breast pieces. Heat a skillet with olive oil and the all-purpose seasoning of your choice; sear chicken pieces briefly on each side. [Chicken does not need to be cooked all the way through.] Remove from pan and set aside to cool a bit. When it is cool enough to handle, cut into smaller pieces.

In a 9x13 baking casserole or jellyroll pan, spread chicken pieces evenly. Add broccoli, cauliflower, and carrots to the pan. Cut red potatoes into quarters, and add to pan, as well. Your pan should be pretty full!

In a separate bowl, stir together thoroughly mustard, honey, and vinegar. Drizzle over chicken and veggies. Sprinkle lightly with salt, if desired, or you can stir a bit into your mustard mix.

Place in oven for 20-25 minutes.