Baked Honey Dijon Chicken - Bravabod
Recipes

Baked Honey Dijon Chicken

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 40" (plus marinating time)

This chicken recipe is very simple and very good: marinate chicken in a blend of olive oil, mustard, honey, vinegar, and spices - then bake it in its marinade for juicy chicken every time. The glaze here is light and delicate, not at all heavy or cloyingly sweet. But there's the catch: try to use a meat thermometer. It will yield perfect results against variables like the size of the chicken, oven nuances, and so forth.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
  • 4 (6 to 8 ounce) boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon dried basil or oregano
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Put the oil, vinegar, mustard, dried spices, honey, salt, and pepper in a large resealable bag or container. Stir or shake well to combine all ingredients. Open the bag or container, and add the chicken breasts to the bag. Ensure that the chicken is evenly coated in the marinade. Refrigerate the chicken for at least 2 hours to overnight. You can also freeze the chicken directly in a freezer-safe bag, up to 2 weeks.
  2. Step 2: Preheat the oven to 375°F. Remove the chicken from the bag and place in a casserole dish or rimmed baking sheet. Pour the marinade on top.
  3. Step 3: Cook the chicken for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 165°F. Remove from oven and allow to cool.
  4. Serve: This chicken is tender and versatile. Slice it for sandwiches, salads, or alongside quinoa. It's particularly good in Raw Broccoli Crunch Salad.
Nutrition

This chicken recipe is very simple and very good: marinate chicken in a blend of olive oil, mustard, sweetener, vinegar, and spices - then bake it in its marinade for juicy chicken every time. The glaze here is light and delicate, not at all heavy or cloyingly sweet. But there's the catch: try to use a meat thermometer. It will yield perfect results against variables like the size of the chicken, oven nuances, and so forth.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
  • 4 (6 to 8 ounce) boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons low-carb maple syrup or yacon syrup
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon dried basil or oregano
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Put the oil, vinegar, mustard, dried spices, syrup, salt, and pepper in a large resealable bag or container. Stir or shake well to combine all ingredients. Open the bag or container, and add the chicken breasts to the bag. Ensure that the chicken is evenly coated in the marinade. Refrigerate the chicken for at least 2 hours to overnight. You can also freeze the chicken directly in a freezer-safe bag, up to 2 weeks.
  2. Step 2: Preheat the oven to 375°F. Remove the chicken from the bag and place in a casserole dish or rimmed baking sheet. Pour the marinade on top.
  3. Step 3: Cook the chicken for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 165°F. Remove from oven and allow to cool.
  4. Serve: This chicken is tender and versatile. Slice it for sandwiches, salads, or alongside quinoa. It's particularly good in Raw Broccoli Crunch Salad.
Nutrition

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Baked Honey Dijon Chicken

PT40M 4 (6 to 8 ounce) boneless skinless chicken breasts 1/4 cup olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 tablespoon apple cider vinegar or lemon juice 1 teaspoon dried basil or oregano 1/2 teaspoon salt freshly ground black pepper, to taste Gluten Free Paleo 5 Servings Ingredients:

5 Servings

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