Roasted Chicken Breast and Vegetables

Ingredients

• 4 (5 oz. or 150 g) boneless, skinless chicken breast
• 1 tablespoon (15 g) Dijon mustard
• 1 tablespoon (20 ml) honey
• 1/2 teaspoon (1 g) garlic powder
• 1/2 teaspoon (1 g) dried rosemary
• 1/2 teaspoon (1 g) cayenne pepper
• 2 tablespoons (2 fl oz or 30 ml) olive oil
• 2 tablespoons (1 fl oz or 30 ml) lemon juice
• 1 teaspoon (3 g) garlic, minced
• 1/2 teaspoon (1 g) dried basil
• 2 cups (8 oz or 250 g) broccoli florets
• 1 medium (2 oz or 60 g) carrot, sliced into sticks
• 10 oz. (280 g) marbled potatoes, washed thoroughly
• salt and pepper, to taste