My husband and daughter absolutely loved this dish. We are going to add it to our "go to" list of weekly meals. I hope that you enjoy it as much as we did. In fact, we liked it so much I made it two nights in a row! I prepped everything earlier in the day, so that when all my daycare kids left for the day, I was able to mix everything together, add it to my cast iron skillet and pop it in the oven. Easy peasy!
Sweet and Spicy Chicken and Roasted Vegetables
Ingredients:
3 chicken breasts
1/2 sweet potato
1 onion, peeled
2 parsnip, peeled
1 red pepper
1 green pepper
1/2 cup spinach
1 TBSP olive oil
salt & pepper
Dressing:
1/4 cup yellow mustard
1/2 cup honey
2 TBSP balsamic vinegar
1 1/2 TBSP curry powder ***see note below
3 TBSP margerine
2 cloves garlic
2 tsp dried oregano
Directions:
Preheat oven to 400 degrees F.
Chop chicken, onion, parsnips, red pepper, and green pepper into bite size chunks. Roughly chop the spinach. Put everything in large cast iron skillet, add olive oil and toss to coat. Sprinkle generously with salt and pepper.
In a small saucepan, mix together the remainder of the ingredients. Heat over med-high heat until bubbly. Remove from heat and pour over chicken and vegetable mixture. Stir until everything has been coated in the mixture. Place the cast iron skillet right in the oven and cook for 60 minutes, stirring once at the half hour mark. Increase heat to 450 degrees for the last 7 minutes of cooking. Don't have a cast iron skillet? No problem! Add this to a casserole dish instead.
***If you are worried about your curry powder containing gluten, check with the manufacturer to be sure. Or, you can always make your own. There are many recipes available online :)