One Pan Honey Mustard Chicken with Pomegranate

By Ciara Cox

12 oz chicken breast
1 cup chicken stock
1 pomegranate
10 oz potatoes
5 oz carrots
3 shallots
3-4 slices bacon
2 tsp butter
3 TB mustard
1.5 TB honey
½ tsp garlic powder
1 tsp curry powder
1 tsp chili powder
Salt and pepper to taste
Toppings: Parsley, Mint, Lemon Zest

1. Preheat oven to 400°F.
2. Deseed the pomegranate and set aside. Wash the potatoes and cut into wedges. Peel and quarter the carrots (lengthwise) and shallots.
3. Cut bacon into pieces and cook in a large oven proof pan until crispy. Remove and set aside.
4. Season the chicken breast with the salt and pepper. Heat oil (or use the bacon grease) in the same pan over medium heat and sear the chicken on both sides (about 2 minutes per side). Remove from pan and set aside.
5. Add butter to pan and fry potato wedges for approx. 2–3 min. Add carrots and fry for approx. 2–3 min. more, then add shallots and continue to fry for approx. 1–2 min. Season with salt and pepper to taste
6. In a large bowl, make the marinade: Combine the mustard, honey, garlic powder, curry powder, chili powder, salt and pepper. Add chicken breast and toss to coat.
7. Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 400° for approx. 15 min.
8. While chicken is cooking, chop the parsley and mint and zest the lemon.
9. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!