Baked Honey Mustard Chicken

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup offers a lower glycemic index, while corn syrup is more economical.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds a gourmet touch, while yellow mustard is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium option.

Preheat the oven to 375°F (190°C).

In a bowl, whisk together olive oil, Apple Cider Vinegar, water, honey, minced garlic, chopped thyme, kosher salt, black pepper, and Dijon mustard.

Place the chicken breast in a baking dish and pour the mixture over it, ensuring it is well coated.

Add the brown mushrooms, vine-ripened tomatoes, and asparagus around the chicken in the baking dish.

Top with rosemary sprigs.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes, until the chicken is cooked through and the vegetables are tender.

Check the internal temperature of the chicken; it should reach 165°F (74°C).

Remove from oven and let rest for 5 minutes.

Garnish with minced parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens