Honey Mustard Glazed Chicken with Roasted Vegetables

Preheat the oven to 400°F (200°C).

In a medium bowl, whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 2 tablespoons whole grain mustard, 3 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme to make the honey mustard glaze.

Place the 2 pounds of chicken breasts in a large baking dish and pour half of the honey mustard glaze over them, turning to coat evenly. Reserve the remaining glaze for later.

Cut 2 pounds of potatoes into 1-inch cubes, slice 1 pound of carrots into 1/2-inch pieces, cut 1 large head of broccoli into florets, slice 2 red bell peppers into 1-inch pieces, and cut 1 large red onion into wedges.

In a large bowl, toss the vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme.

Spread the vegetables on a large baking sheet lined with parchment paper.

Place both the chicken and vegetables in the oven. Roast for 20 minutes.

While the chicken and vegetables are roasting, cook 2 cups of brown rice according to package instructions (typically 2 cups rice to 4 cups water, simmer for 25-30 minutes).

After 20 minutes, brush the chicken with the remaining honey mustard glaze and stir the vegetables. Continue roasting for another 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Let the chicken rest for 5 minutes before slicing.

Serve the sliced honey mustard chicken with the roasted vegetables and brown rice.