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This Sweet and Tangy Chicken and Veg Bake

This Sweet and Tangy Chicken and Veg Bake is easy, speedy, busting with flavour and even better than all that that there’s minimum washing up involved - yes, please. Enjoy, friends x

Serves: 4

Ready in: 35mins


  • 400g chicken breast (thighs work well too)

  • 2 potatoes of choice, diced

  • 1 red capsicum, sliced

  • 1 yellow capsicum, sliced

  • 3 carrots, cut into half-moons

  • 1 zucchini, cut into half-moons

  • Extra virgin olive oil

  • 2 tbsp dijon mustard

  • 2.5 tbsp honey

  • 1 lemon

  • Salt


Step 1. Preheat oven to 180C. Line a baking tray or lightly grease it with olive oil. Place chicken on baking tray surrounded by cut vegetables. Drizzle with olive oil, season with salt, and mix to ensure all vegetables and chicken are well coated

Step 2. In a small bowl combine the dijon mustard, honey, ½ lemon juice, a pinch of salt 1 tbsp of olive oil and mix well. Brush this mixture on the chicken and pour the remainder over the veggies on baking tray. Squeeze remaining lemon juice over tray contents.

Step 3. Place in the oven for 25-30mins or until chicken is just golden brown and cooked through

Step 4. Serve warm as is or on a bed of rice or couscous with any leftover lemon wedges. So easy xx


  • Chicken thigh would work wonderfully instead of breast.

  • Use any combination of veggies you have available at home

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media so that I can feature you on my Instagram story.

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