Honey-Mustard Chicken, Roasted Broccoli and Lentils w/ Yogurt.
For this recipe I used a local specialty from my hometown, Boetje’s Mustard. You can find Boetje’s in every local grocery store and almost all restaurants will carry it and bring the bottle to the table when requested. It’s a VERY grainy and spicy mustard. It’s delicious on a sandwich or in a potato salad, but you have to be really careful when you use it, as a little goes a long way.
Adapted From Eating Well Magazine
- 2 Tbsp. Honey
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Boetje’s Mustard
- 1/2 Tbsp. Olive Oil
- 2 tsp. curry powder
- 1/4 tsp. kosher salt
- Fresh ground pepper
- 2 bone-in chicken breasts, skin removed
- Preheat oven to 400°F. Line a baking sheet with aluminum foil, coat a rack with cooking spray and set it on top.
- Combine honey, mustard, oil, curry powder, salt and pepper in a small bowl. Brush chicken pieces all over with the mustard glaze; set the pieces on the rack.
- Bake, basting occasionally, until the chicken is golden on the outside and no longer pink in the center, about 40 to 50 minutes.
Nutritionals per serving: 388 cals, 15 g fat, 19g carbs, 1g fiber, 43g protein
I liked the chicken, Ben Loved the chicken, and I couldn’t get enough of the broccoli! I think I might try added a bit of plain yogurt to the Honey-Mustard basting sauce to make it ‘tandoori-inspired’ and potentially more flavorful. Maybe this could also be improved by marinating the chicken for 30 mins to a few hours before cooking.