Honey Mustard Chicken with Roasted Vegetables

Fresh vegetables and boneless wings tossed in a savory honey mustard sauce.



Boneless wings, from the deli


Zucchinis, sliced lengthwise and cut into 1/2 inch pieces

8 oz

Mushrooms, sliced

1/2 head

Cauliflower, quartered, then sliced

1/2 lb

Brussels sprouts, sliced in half

1/4 cup

Vegetable oil

1/2 tsp


1/4 cup

Honey mustard dressing


  1. Preheat oven to 425°F.

  2. In a large mixing bowl, toss all the vegetables with the oil and salt until the vegetables are completely coated.

  3. Spread the vegetables over a large baking sheet that’s lined with parchment paper so that there’s only a single layer of vegetables.

  4. Bake in the oven for 45 minutes, rotating the vegetables halfway through the cooking process.

  5. During the last 10 minutes of the vegetables cooking, add the boneless wings to warm through.

  6. In a medium sized bowl, add the dressing. Reserve.

  7. Remove the chicken and vegetables from the oven. Using tongs, pick the boneless wings out and place them into the bowl with the dressing. Toss the wings until they are evenly coated.

  8. Serve the vegetables on each plate and top them with the coated wings.