Honey Mustard Baked Chicken
10min
25min
1
926
Chef's Note
For extra flavor, marinate the chicken in the honey mustard mixture for 30 minutes before baking. If you're short on time, you can cut the chicken into smaller pieces to reduce cooking time. The brown rice can be made ahead and reheated to save time on busy weeknights.
Tags
Ingredients
8 oz boneless skinless chicken breast
2 tbsp dijon mustard
1 tbsp honey
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
3/4 cup brown rice
2 cups broccoli florets
1/2 medium lemon
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, mix 2 tbsp dijon mustard, 1 tbsp honey, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
- 3
Place the 8 oz chicken breast on the prepared baking sheet and brush the honey mustard mixture evenly over the chicken.
- 4
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- 5
While the chicken is baking, cook 3/4 cup brown rice according to package instructions (typically 1 part rice to 2 parts water, simmered for about 20 minutes).
- 6
Steam 2 cups broccoli florets for 4-5 minutes until tender-crisp.
- 7
When everything is ready, slice the chicken and serve with the brown rice and steamed broccoli.
- 8
Squeeze juice from 1/2 lemon over the chicken and broccoli before serving.
Nutrition Information (per serving)
926
74g
86g
32g
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