Lemon Dijon Chicken with Roasted Parsnips and Carrots

Lemon Dijon Chicken- 6 servings

2 lbs boneless, skinless chicken breasts,cut into 6 serving pieces

1/4 cup dijon mustard

2 Tbsp honey

1 lemon juiced (I used 1 Tbsp lemon juice)

1 Tbsp Roasted Garlic Grapeseed oil Wildtree (Can use any oil - add some minced garlic if you want)

1 Tbsp European Dipping Oil - Mediterranean Balsamic Wildtree (If you don't have this, I would just add 1/2 Tbsp balsamic vinegar

1 Tbsp Lemon Pepper Blend Wildtree (Can use any lemon pepper blend)

1 Tbsp Red Bell Pepper & Garlic Blend ( Can use some finely diced red pepper and more minced garlic)

Place all ingredients in a gallon freezer bag. Place that bag inside a second gallon freezer bag. 

Freeze until the day before you plan to cook - thaw in the refrigerator.  

Heat a little oil in a large skillet.  Place chicken pieces in and brown on one side.  Turn and brown on the other side.  Place lid on the skillet and let cook for about 15 minutes until chicken is cooked through. 

Roasted Parsnips and Carrots - 

Diced carrots (5 carrrots)

Diced parsnips (4 medium) 

Sliced onion - 1/2 medium onion

Oil ( I used Roasted Garlic Grapeseed from Wildtree)

Thyme

Salt

Rancher's Steak Rub (Can use black pepper)

Preheat oven to 425 degrees.

Toss vegetables in a large bowl with a little bit of oil. I used a spray bottle to add the oil.

Add thyme, salt and Rancher's to taste. 

Spread on foil lined baking sheet that is sprayed with oil. 
Cook about 20 minutes until tender - stir halfway through.