Ingredients:

  • 1 cup (240 ml) honey
  • 1/2 cup (120 ml) Dijon mustard
  • 1/4 cup (60 ml) apple cider vinegar
  • 4 large boneless, skinless chicken breasts (1.5 lbs / 680 g total)
  • Salt and pepper to taste
  • 2 cups (300 g) assorted bell peppers, chopped
  • 1 cup (150 g) red onion, sliced
  • 1 zucchini, sliced (about 200 g)
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together honey, Dijon mustard, apple cider vinegar, salt, and pepper.
  2. Place chicken breasts in a large resealable bag. Pour marinade over the chicken, seal, and refrigerate for at least 2 hours.
  3. Preheat grill to medium-high heat (about 375°F / 190°C).
  4. On a baking sheet, toss chopped bell peppers, sliced onion, zucchini, olive oil, oregano, salt, and pepper. Spread evenly.
  5. Place baking sheet in the oven at 400°F (200°C) and roast for about 20 minutes, or until tender and slightly caramelized.
  6. Remove chicken from marinade and discard used marinade. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
  7. Plate grilled chicken alongside roasted vegetables, and drizzle remaining honey mustard on top if desired.