Citrus Chicken with Vegetables

Rinse chicken under cold running water and pat dry with paper towels. Using a sharp knife, make several slits on the top of each chicken breast.

In a small bowl, whisk the juice from 1 lemon, honey, garlic, and hot mustard together. Pour the marinade into a resealable plastic storage bag and add the chicken breasts. Squeeze the bag several times to thoroughly coat the chicken. Marinate for at least 30 minutes.

Preheat oven to 350º F.

Place the marinated chicken breasts in a ovenproof baking dish. Scatter the carrots and fresh thyme over and around the chicken breasts. Cut the remaining lemon into wedges and add to the chicken mixture.

Bake for about 30 minutes or until the chicken is cooked through and the carrots are tender crisp. Add a few tablespoons of chicken broth or water if needed. Season with salt and pepper.

For the Steamed Savoy Cabbage:

In a saucepan slightly larger than the cabbage, bring 2-inches of water to a boil. Add the cabbage, cover tightly and steam until tender, about 10 to 12 minutes. Arrange is serving bowl.