Honey-mustard chicken breast with oven-baked vegetables

Ingredients for 2 servings:

• 2 chicken breast fillets
• 2 tbsp honey
• 1 tbsp mustard
• 1 small zucchini, cut into large cubes
• 2 tomatoes, quartered and pitted
• 1 m.-sized onion(s)
• 400 g potatoes, small
• 50 g cheese (Emmental), grated
• 1 tbsp oil (sunflower)
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Cut the chicken breast fillets into bite-sized pieces. Mix the honey and mustard in a bowl, season with salt and pepper. Toss the chicken breast fillets with the honey and mustard sauce and let stand for 30 minutes. Meanwhile, cook the potatoes in boiling salted water for 10 minutes. Then halve them and fry them in a butter and oil mixture until crispy. Season with salt and pepper. Transfer to a baking dish. Fry the zucchini, tomatoes, and onions and add them to the baking dish. Sprinkle with grated cheese and bake for 15 minutes until crispy. Heat a little oil in a pan and fry the chicken breast fillets until crispy. Serve together.