Honey mustard chicken , potatoes & broccoli

I've added a link to Rachel Ray's Cooking Show for recipes. I was able to watch it last week and she had a recipe on there for Turkey Meatloaf to die for! The show was called double down, meaning she cooked enough for 2 meals and then used the leftover meatloaf for what she called enchilasagna!! Take a look at her under my "view other websites" on the right!
An easy, quick and healthy Sunday Supper:
2 Chicken breasts (better and healthier with bone in)
Homemade honey mustard (made in a flash!)

Simply place the chicken breasts in a shallow baking dish. Season lightly, and coat with honey mustard: 1 teaspoon honey, 1 teaspoon dijon mustard, 1/2 lemon, and 1/4 cup olive oil. Whisk honey, lemon juice and mustard together, and then whisk in olive oil for 1 minute. This is also great on a green salad.

I serve this with easy boiled red potatoes, or you can roast them in the oven with the chicken. Just drizzle them with a little olive oil and pinch of salt. Cook chicken and potatoes 35 minutes in a pre-heated 350 oven, covered. Then remove the cover, baste with a little more honey mustard and turn the oven up to 400 and cook for 15 minutes more to brown the chicken.

A great vegetable side dish, your favorite vegetable ( I cooked fresh broccolli for 15 minutes, then squirted a little lemon and olive oil on top, with a dusting of parmesan cheese), or a green salad with the leftover honey mustard dressing. *You can use salmon instead of chicken, but only cook 15 minutes, with the last 5 at 400.