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Honey Mustard Maple Chicken

Posted Apr 18 2013 8:44am

Let’s face it-meal planning is a chore and not every week is an omg-I-should-write-a-post-about-this kind of experience. So last week we were pretty busy all weekend and our meal planning basically was done half-arsed.  We had some chicken pulled out from the freezer to make for dinner but no real recipe in mind. If left to my husband, dinner would have consisted of grilled chicken with BBQ sauce or ketchup and broccoli. Not that there is anything wrong with that meal (and I am so happy that Brent cooks and helps out as much as he does) but I am just not a huge fan of condiments in general.   The idea of plain grilled chicken with BBQ sauce & steamed broccoli was just not doing it for me.  I went to my fridge hoping for inspiration when I spotted the maple syrup and mustard and got an idea. I used to work for Applebee’s in my college days and still remember how to make their famous honey mustard. Jeeze did people love that stuff! I have memories of customers asking for extra, extra honey mustard on the side of their chicken finger baskets! (We’re talking like 2 ramekins or about 8 ounces!)
Everyone loved this recipe so much that we actually had it for dinner two nights in a row. The first night I was short on time so I made it on the stove. The next night we had a little more time so I baked in all in the oven. I must say that the stove top was not only faster, but we liked the way it tasted better too.  If you’re not into broccoli you can leave it out or substitute a different vegetable. I am thinking of trying spinach or kale next time.

Honey Mustard Maple Chicken



1 ½ lb. chicken breasts

2 broccoli crowns cut into small florets

3 tbsp coconut oil

½ cup Dijon mustard

¼ cup Maple syrup

2 tbsp Honey

3 tbsp  Paleo Mayo

1 ½ tsp dried rosemary

Salt & pepper

Cut chicken into strips and place in a pan with coconut oil. Sprinkle with salt & pepper.

Cook on medium high until chicken is almost all the way done.

While chicken is cooking, in a small mixing bowl, whisk the Dijon mustard through rosemary until smooth.

Pour mustard sauce on top of chicken & mix thoroughly.  Add broccoli florets.

Cover pan and simmer 5-10 minutes or until chicken is thoroughly cooked and broccoli is soft.



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