• prep: 5 min
• cook: 0 hr
• total: 5 min

servings:

What's the key to avoiding dry, flavorless breast meat? Marinade! Jazz up this chicken with the same honey-mustard vinaigrette that gives zip to Honey-Mustard Salmon with Green Beans.

• 4 bone-in, skin-on chicken breasts (2 pounds total)
• 1/2 cup reserved vinaigrette from Honey-Mustard Salmon with Green Beans
• 2 zucchini or summer squash, cut into 1/2-inch half-moons
• 1 pint cherry tomatoes
• 1 large Yukon Gold potato, cut into 1-inch pieces
• 2 tablespoons olive oil
• Salt and pepper
• 5 ounces baby spinach (5 cups)
• Lemon wedges, for serving

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