🍯 Honey Mustard Chicken with Roasted Asparagus and Cheese
Ingredients:
🐔 For the Chicken:
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2–4 boneless, skinless chicken breasts or thighs
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2 tablespoons Dijon mustard
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1 tablespoon yellow mustard (optional, for a milder flavor)
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2 tablespoons honey
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1 tablespoon olive oil
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1 teaspoon garlic powder
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Salt & pepper, to taste
🌿 For the Roasted Asparagus:
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1 bunch fresh asparagus, trimmed
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1 tablespoon olive oil
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Salt & pepper, to taste
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1/3 cup shredded mozzarella or Parmesan cheese (or both)
🔪 Instructions:
1. Marinate the Chicken:
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In a small bowl, mix Dijon mustard, honey, olive oil, garlic powder, and a pinch of salt and pepper.
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Coat chicken in the honey mustard sauce.
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Let marinate for 15–30 minutes (or up to 24 hours in the fridge for extra flavor).
2. Roast the Asparagus:
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Preheat oven to 400°F (200°C).
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Spread asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper.
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Roast for 10 minutes, then sprinkle with cheese and return to oven for another 5 minutes (or until tender and cheese is melted and slightly golden).
3. Cook the Chicken:
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While asparagus is roasting, either:
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Oven: Place marinated chicken in a baking dish and bake at 400°F for 20–25 minutes, or until internal temp is 165°F (74°C).
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Skillet: Heat a bit of oil in a pan over medium heat. Sear chicken for 4–5 minutes per side, until fully cooked and golden.
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4. Serve:
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Plate the chicken with cheesy asparagus on the side.
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Drizzle extra honey mustard sauce over chicken if desired.
🧀 Optional Add-Ons:
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Add a sprinkle of chopped fresh parsley or crushed red pepper flakes for extra flavor.
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Serve with mashed potatoes, rice, or cauliflower mash for a fuller meal.
Would you like a sheet pan version of this for easy cleanup? Or a low-carb/keto adaptation?