Honey Mustard- Dijon Mustard, Avocado Oil, Water, Honey, Whole Grain Mustard, All Season Salt (granulated onion, kosher salt, granulated garlic, sugar, turmeric, sweet smoked paprika, cayenne)

INSTRUCTIONS

Note: Thaw ground chicken in the refrigerator 24-48 hours prior to cooking.

Step 1 - Preheat oven to 425°F. Prepare the vegetables. Wash and scrub potatoes and peel, if desired. Chop into small pieces, about 1/2-inch thick. Wash and cut the stems of broccoli. Add vegetables to a large, rimmed baking sheet and drizzle liberally with oil, then season with salt and pepper. Spread out in an even layer and set aside. 
Step 2 - Add ground chicken to a mixing bowl and season with 1/2 to 1 tsp. of salt and black pepper. Combine thoroughly to evenly distribute. Form 12-14 meatballs and nestle them on the baking sheet throughout the vegetables. Drizzle the tops of the chicken meatballs with oil.
Step 3 - Roast the meatballs and vegetables in the preheated oven for 18-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F. The potatoes should be easily pierced with a fork and the broccoli will be crisp-tender with caramelized edges. 
Step 4 - Brush the tops of the chicken meatballs with honey mustard and broil for about 3 minutes to brown the tops and thicken the sauce. Repeat 1-2 more times, if desired, for a thicker glaze. Serve the remaining honey mustard on the side.

Gluten-free, Dairy-free, Nut-free

Ingredients: Pastured Ground Chicken, Organic Broccoli, Organic Potatoes, FHK Honey Mustard (Dijon mustard, whole grain mustard, honey, kosher salt, sugar, granulated garlic, granulated onion, smoked paprika, turmeric, cayenne pepper, avocado oil, water)

*All produce should be thoroughly washed and dried before consuming