Dump-and-Bake Honey Mustard Chicken - Guide Recipe
Ever since our gym opened here in Madison , I have been attending a Thursday morning bootcamp class with a few other women. It has always been a quick 25-minute workout that uses High Intensity Interval Training to give us an effective sweat in a short amount of time. Recently , Mark (the owner and class instructor) switched things up a little bit and turned the class into a combination of toning and yoga. It’s low-impact , gentle on our bodies , and still short-and-sweet. I leave each session feeling energized , optimistic , flexible , and calm. The less-is-more approach to working out is a welcome change for my mind and body , and it’s something that I’ve been working to translate into other aspects of my life as well.
Dump-and-Bake Honey Mustard Chicken
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- ¾ cup honey
- ¾ cup Dijon mustard
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 6 small boneless skinless chicken breasts (about 24 ounces total)
Instructions:
- In a 11 x 7-inch casserole dish , whisk together honey , mustard , curry powder , and soy sauce. Add chicken to the dish , toss to coat , and cover dish with foil.
- If time allows , marinate in the refrigerator for at least a few hours (or overnight). If you don’t have time to marinate the meat , that’s fine too. It will still taste great!
- Preheat oven to 425 degrees F.
- Bake for 20-25 minutes , or until meat thermometer reads 165 degrees F.* Be sure to spoon plenty of the delicious pan sauce over the chicken.
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