Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken breast (pounded to ¾-inch thickness)
  • 7 tablespoons olive oil (divided)
  • 2 tablespoons apple cider vinegar (divided)
  • 2 tablespoons water
  • 1 tablespoon honey (divided)
  • 2 garlic cloves (minced)
  • 1 teaspoon chopped thyme
  • 2 ¼ teaspoons kosher salt (divided)
  • 1 ¼ teaspoons black pepper (divided)
  • 1 ½ teaspoons dijon mustard
  • 8 ounces brown mushrooms (washed, dried, cut in half)
  • 12 ounces vine ripened tomatoes (cut in half, or quartered if large)
  • 1 pound asparagus (cut into 3-inch long pieces)
  • 2 rosemary sprigs
  • 1 tablespoon minced parsley

Instruction

  • Adjust the oven rack to the center position. Preheat to 450°F.
  • To make the marinade, in a medium-sized bowl whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 tablespoons water, 1 teaspoon honey, garlic, thyme, 1 ½ teaspoon salt, and ½ teaspoon pepper.
  • Place chicken in a large resealable plastic bag, top with marinade. Marinate for 30 minutes, flipping bag over after 15 minutes. Do not marinate for longer than 1 hour.
  • To make the sauce, in a small bowl whisk together 1 tablespoon apple cider vinegar, 2 teaspoons honey, 2 teaspoons Dijon mustard, ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Set aside.
  • Heat a large 12-inch oven proof pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the chicken. Sear chicken for 5 minutes, flip and cook another 3 minutes.
  • Transfer chicken to a plate and clean the pan.
  • In a medium-sized bowl add tomatoes and mushrooms. Toss with 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Add to the same large ovenproof pan used to cook the chicken. Place in oven and roast for 5 minutes.
  • In the same medium-sized bowl add asparagus. Toss with 1 teaspoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
  • Remove pan from the oven. Add in asparagus, top with 2 sprigs rosemary and seared chicken. Roast until the chicken is cooked through and internal temperature reaches 160 to 165°F, about 10 to 15 minutes.
  • Season vegetables with more salt and pepper as desired.
  • Serve chicken with vegetables, honey mustard sauce and top with parsley.