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Meal prep honey mustard chicken tray bake recipe
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Prepare and marinate chicken in advance for a stress-free baked dinner. Marinate and store in freezer for 6 weeks or fridge for 2 days.
Ingredients:
  • 4 large chicken thigh cutlets, trimmed
  • 57.20 gm honey
  • 11.80 gm Dijon mustard
  • 1 large red onion, cut into wedges
  • 1 large red capsicum, deseeded, cut into thick strips
  • 700g (about ½) butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 150g green beans, trimmed, halved
  • 36.40 gm olive oil
  • Crusty bread, to serve
Instructions:
  • In a large Ziploc freezer bag, combine chicken, honey, mustard, and half of the oil. Massage to coat evenly. Remove excess air, seal, and refrigerate for up to 2 days or freeze for up to 6 weeks. (To thaw, place in the fridge overnight).
  • Mix the onion, capsicum, pumpkin, and beans in a large Ziplock bag, remove any air, seal tightly, and refrigerate for up to 5 days.
  • Preheat your oven to 200°C/180°C fan forced. Line a large rimmed oven tray with baking paper. Place the chicken on the tray. In a large bowl, combine the vegetables with the remaining oil, ensuring they are well coated. Set the beans aside in a separate bowl. Surround the chicken with the vegetables on the tray. Season everything with salt and freshly ground pepper.
  • Bake for 20 minutes. Add the beans to the tray and bake for an additional 15 minutes, or until the chicken is golden brown and the vegetables are tender and lightly golden. Serve with crusty bread.

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