Mustard Chicken Platter with Sautéed Vegetables

Plateau de poulet a la moutarde Couverture Recette site Web

Enjoy a complete colorful dish where mustard-marinated chicken meets grilled vegetables on the plancha, lightly caramelized and full of flavor. A healthy effortless recipe.

In collaboration with

5/15
5/15
Breasts Grills BBQ To freeze Summertime Quick recipes
4 Portions
20 min Prepping
15 min Cooking
Recipe Easy

Ingredients

For the dressing

  • 45 ml (3 tbsp) canola oil
  • 15 ml (1 tbsp) apple cider vinegar
  • 5 ml (1 tsp) honey
  • 5 ml (1 tsp) Dijon mustard
  • 5 ml (1 tsp) dried oregano
  • Salt and pepper to taste

For the vegetables

  • 1 large zucchini, sliced lengthwise
  • 1 red bell pepper, cut into quarters
  • 1 yellow bell pepper, cut into quarters
  • 1 small red onion, cut into thick slices
  • 1 bunch (300 g / 2/3 lb) asparagus, cut into pieces
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. In a small bowl, whisk together the dressing ingredients.
  2. In a large bowl, toss the vegetables with 30 ml (2 tbsp) of the dressing. Season with salt and pepper.
  3. Preheat the plancha to medium-high heat.
  4. Divide the hot, oiled surface into two zones. On the first zone, cook the chicken breasts for 6 to 7 minutes per side, until the inside is no longer pink. On the second zone, cook the vegetables for 8 to 10 minutes, turning occasionally, until golden and tender.
  5. Remove the chicken from the plancha and loosely cover with aluminum foil. Let rest for 5 minutes before slicing.
  6. Arrange the vegetables on a large serving platter. Add the sliced chicken, then drizzle with the remaining dressing.