🍯🐔 Honey Mustard Chicken with Roasted Asparagus and Cheese
🍽️ Serves 2–3 | Ready in 35 minutes
🧾 Ingredients
For the Honey Mustard Chicken:
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2 boneless, skinless chicken breasts (or thighs)
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2 tbsp Dijon mustard
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1 tbsp whole grain mustard (optional for texture)
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2 tbsp honey
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1 tbsp olive oil
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1 clove garlic, minced
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½ tsp paprika
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Salt & black pepper to taste
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Optional: 1 tsp lemon juice or a pinch of chili flakes
For the Roasted Asparagus:
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1 bunch asparagus, ends trimmed
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1 tbsp olive oil
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Salt & pepper to taste
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½ cup shredded cheese (mozzarella, Parmesan, Gruyère, or cheddar)
👨🍳 Instructions
1. Preheat the oven:
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Set to 400°F (200°C).
2. Prepare the Honey Mustard Chicken:
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In a small bowl, mix Dijon mustard, honey, olive oil, garlic, paprika, salt, and pepper.
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Coat chicken with half the sauce (save the rest for glazing later).
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Heat a skillet over medium-high heat and sear chicken for 2–3 minutes per side until golden.
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Transfer to a baking dish, brush with remaining sauce, and bake for 15–20 minutes, or until internal temp reaches 165°F (74°C).
3. Roast the Asparagus:
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While the chicken bakes, place asparagus on a baking tray.
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Drizzle with olive oil, season with salt & pepper.
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Roast in the oven (alongside chicken if space allows) for 10–12 minutes.
4. Add the Cheese:
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In the last 2–3 minutes of asparagus roasting, sprinkle with shredded cheese and return to the oven until melted and bubbly.
🥗 To Serve:
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Plate the chicken with cheesy roasted asparagus on the side.
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Optional garnish: chopped parsley, a wedge of lemon, or a drizzle of balsamic glaze.
🔄 Variations:
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Use pork chops or salmon instead of chicken.
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Swap asparagus with broccoli, green beans, or zucchini.
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Add cooked quinoa, brown rice, or mashed potatoes for a full meal.
Would you like a sheet pan version, or to turn this into a meal prep lunch box with grains and a light dressing?