Tangy Mustard Maple Chicken
Sometimes it's hard to find an exciting chicken way to make chicken. I eat so much darn chicken and it just gets so boring! I was racking my brain thinking of what I could combine to make something fun for the Fall season but also healthy and delicious. Enter mustard. What a great ingredient mustard is. It's underrated guys let me tell ya! A good tangy mustard goes a long way! This recipe takes almost no prep making it really easy, quick and foolproof. Serve with some wild rice and brussel sprouts and you have a delicious meal. You're gonna love it!
Ingredients
- 1.5 lbs Chicken Breast
- 2 Garlic Cloves, Minced
- 2 tbs Stone Ground Dijon this is the grainy version
- 2 tbs Deli Mustard or Yellow Mustard
- 2 tbs Maple Syrup
- 1 tbs Apple Cider Vinegar
- 2 tsp Fresh Thyme
- 1/2 tsp Salt
Instructions
- Preheat oven to 375 degrees F
- In a small mixing bowl, add garlic, both mustards, maple syrup, vinegar and salt. Mix well
- Spray a glass baking dish with non stick spray. Arrange chicken in dish and pat dry with a paper towel.
- Spread mustard mixture over chicken evenly.
- Bake for 20 minutes. Take the chicken out and spread the sauce that has fallen off the sides back on top of the chicken.
- Bake for another 25-30 minutes. Once it's done, sprinkle the fresh thyme on top.