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🍽️ Mustard Chicken with Asparagus in the Oven

404 kcal · 30 min · 4 servings

Ingredients

• asparagus, green 2 bunch
• carrots with greens 2 bunch
• mushrooms, brown 350 g
• olive oil 3 tbsp
• salt pinch
• pepper, black ground pinch
• chicken breast fillets 600 g
• mustard 2 tbsp
• parsley, fresh 15 g
• cream cheese, plain 150 g
• honey 1 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Wash the asparagus thoroughly.
3. 3. Peel the bottom third of the asparagus.
4. 4. Snap off the woody ends of the asparagus.
5. 5. Wash the carrots.
6. 6. Cut off the green tops of the carrots.
7. 7. Halve the carrots lengthwise or quarter them.
8. 8. Clean the mushrooms with a kitchen cloth.
9. 9. Halve the mushrooms.
10. 10. Place the prepared vegetables on a baking sheet lined with baking paper.
11. 11. Drizzle 3 tablespoons of olive oil over the vegetables.
12. 12. Season the vegetables with salt and pepper.
13. 13. Wash the chicken meat.
14. 14. Pat the meat dry with a cloth.
15. 15. Season the chicken meat with salt and pepper.
16. 16. Coat the meat with 1 tablespoon of mustard.
17. 17. Place the chicken meat on top of the vegetables.
18. 18. Place the tray in the oven.
19. 19. Bake the dish for about 20 minutes.
20. 20. Wash the parsley while the dish is cooking.
21. 21. Shake the parsley dry.
22. 22. Remove the coarse stems from the parsley.
23. 23. Finely chop the parsley.
24. 24. Put cream cheese into a bowl.
25. 25. Add 1 tablespoon of mustard to the cream cheese.
26. 26. Add 1 teaspoon of honey to the cream cheese.
27. 27. Season the cream cheese mixture with salt and pepper.
28. 28. Mix the dip ingredients well.
29. 29. Taste the dip and adjust seasoning if needed.
30. 30. Fold the chopped parsley into the dip.
31. 31. Take the chicken and vegetables out of the oven.
32. 32. Serve the dish with the mustard dip.

Nutrition per serving

• kcal: 404
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 15 g