For some reason lately I have been thinking about when I first really starting eating and enjoying salads. I am not talking about the salads that I was forced to eat as a kid or things that were called "salads" but weren't (I am looking at you potato), but the salads I first started ordering at restaurants. Funny thing? They all had honey mustard. It was the thing that seem to open the door to salads for me. I am thankful now that my salad appetite has grown substantially but that initial love for honey mustard still lives on and was the inspiration for today's chicken recipe. The marinade couldn't be easier and is just a combination of honey, whole grain mustard, lemon juice, and olive oil. Make sure to go for the good mustard because it will really make a difference. Then the chicken hangs out in the marinade for awhile and then is grilled or baked. Delicious, easy, and perfect for leftovers!
Grilled Honey Mustard Chicken
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- 1.33 lbs. boneless skinless chicken breast (cut into tenders)
- 2 tbsp. whole grain mustard
- 2 tbsp. honey
- 4 tsp. olive oil
- 4 tsp. lemon juice
- 1 U garlic clove, minced
- 1/2 tsp. paprika
- Salt and pepper
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Combine the mustard, honey, olive oil, lemon juice, garlic, paprika, salt, and pepper.
Marinate the chicken in this mixture for at least 2 hours (overnight is fine) in the fridge.
Preheat grill or grill pan. Grill on each for 4-5 minutes or until cooked through.
For baking: Preheat the oven to 425. Place on a prepared baking sheet. Bake for 18-20 minutes, flipping over once, or until cooked through. Cooking time can vary based on thickness.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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