Recipe: Roasted Chicken and Veggies

• 1 medium red bell pepper
• 2/3 cup honey mustard
• 2 teaspoons curry powder
• 1/8 teaspoon crushed red pepper
• 4 small boneless, skinless chicken breast halves (about 6- to 8-oz. each)
• 3 cups fresh cauliflower (1- to 1 1/2-inch) pieces

1. Preheat oven to 375°F.
2. Cut pepper in half lengthwise. Remove and throw out stem, seeds and membranes (the lighter-colored inside portions of the pepper that are attached to the seeds). Cut pepper into 1/2-inch-wide strips. Set aside.
3. In small bowl, stir together mustard, curry powder and crushed red pepper.
4. Place chicken pieces on one side of a 13 x 9 x 2-inch baking dish.
5. Brush top of chicken with half of the mustard mixture.
6. Place red pepper and cauliflower alongside chicken in baking dish. Drizzle with the remaining mustard mixture. Toss vegetables until coated with mustard mixture.
7. Tightly cover dish with foil. Bake for 25 minutes.
8. Remove foil. Bake, uncovered, for 25 minutes more or until the vegetables are tender and the internal temperature of the chicken reaches 165 degrees, using a meat thermometer.* Serve chicken with vegetables.

*If you don’t have a meat thermometer, you can purchase one from a supermarket or dollar store.