Wednesday, December 14, 2011
Honey Dijon Chicken and Roasted Garlic Broccoli
This recipe is so simple to make but makes a great low key lunch. I always think that if I have a protein that I need to have a starch as well. It was nice to just stick to the chicken and broccoli. It helps too that broccoli is about the one vegetable that all my kids eat a little bit of.
Honey Dijon Chicken & Roasted Broccoli
Honey Dijon Chicken
◦6 skinless, boneless chicken breasts, halved
◦salt and pepper to taste
◦1/2 cup honey
◦1/2 cup dijon mustard
◦1 teaspoon dried basil
◦1/2 teaspoon paprika
◦1/2 teaspoon dried parsley
◦2 heads broccoli, separated into florets
◦2 teaspoons extra virgin olive oil
◦1 teaspoon sea salt
◦1/2 teaspoon ground black pepper
◦1 clove garlic, minced
To prepare Honey Dijon Chicken: Preheat oven to 350 degrees F.
Sprinkle chicken with salt and pepper to taste and place in a 9″ x 13″ baking dish.
In a small mixing bowl, combine the honey, dijon mustard, paprika, basil, and parsley – mix together until well combined
Pour 1/2 of the mixture over the chicken and brush to cover.
Bake chicken for 30 minutes, then flip chicken peices over and pour remaining 1/2 of the honey dijon mixture over chicken and brush to cover.
Bake for an additional 10-15 minutes, until the juices run clear.
(While baking chicken, use the time to prepare the broccoli). Let chicken cool while broccoli is cooking. ( I like to put the broccoli in when there are still a few minutes left on the chicken.
To prepare Roasted Broccoli: Heat oven to 400 degrees after removing chicken.
Prepare a large non-stick baking sheet.
In a large bowl, toss broccoli with olive oil, salt, pepper, and garlic until evenly covered.
Spread broccoli onto the baking sheet in one even layer and bake for 15 – 20 minutes, or until the florets are tender enough to be pierced through the stems.