Dump-and-Bake Honey Mustard Chicken


Ever since our gym opened here in Madison, I have been attending a Thursday morning bootcamp class with a few other women. It has always been a quick 25-minute workout that uses High Intensity Interval Training to give us an effective sweat in a short amount of time. Recently, Mark (the owner and class instructor) switched things up a little bit and turned the class into a combination of toning and yoga. It’s low-impact, gentle on our bodies, and still short-and-sweet. I leave each session feeling energized, optimistic, flexible, and calm. The less-is-more approach to working out is a welcome change for my mind and body, and it’s something that I’ve been working to translate into other aspects of my life as well.



Dump-and-Bake Honey Mustard Chicken

 Prep Time: 5 minutes
 Cook Time: 20 minutes
 Total Time: 25 minutes

Ingredients:
  • ¾ cup honey
  • ¾ cup Dijon mustard
  • 2 teaspoons curry powder
  • 2 tablespoons soy sauce
  • 6 small boneless skinless chicken breasts (about 24 ounces total)

Instructions:

  1. In a 11 x 7-inch casserole dish, whisk together honey, mustard, curry powder, and soy sauce. Add chicken to the dish, toss to coat, and cover dish with foil.
  2. If time allows, marinate in the refrigerator for at least a few hours (or overnight). If you don’t have time to marinate the meat, that’s fine too. It will still taste great!
  3. Preheat oven to 425 degrees F.
  4. Bake for 20-25 minutes, or until meat thermometer reads 165 degrees F.* Be sure to spoon plenty of the delicious pan sauce over the chicken.


For The Full Instructions, See Full Recipes: Dump-and-Bake Honey Mustard Chicken
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