Healthy lunch or light dinner recipe for honey and mustard chicken with asparagus and cherry tomatoes

2 organic chicken breasts
1 bunch asparagus
1 punnet cherry tomatoes
10-12 Brussels sprouts
1 tbsp cold-pressed olive oil
1 tsp sea salt

For marinade:
1/4 cold-pressed olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 clove garlic
2 tbsp parsley, chopped

How to
Preheat oven to 180°.

Cut Brussels sprouts and cherry tomatoes in half and arrange on a lined baking tray. Chop ends off asparagus and arrange on the same baking tray. Drizzle with 1 tbsp olive oil and season with sea salt.

To make the marinade, add all marinade ingredients to a small bowl and whisk until combined.

Add two chicken breasts to the centre of the tray and spoon over marinade.

Place the tray in the oven and bake for 30-35 minutes, until the chicken breast is cooked and vegetables are golden.


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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.