5 January, 2017
Baked honey mustard chicken with a touch of lemon
Baked honey mustard chicken with a touch of lemon, an absolutely delicious and healthy meal for two. Planning a romantic dinner or perhaps you want to impress your other half with a lovely cooked dinner? Nothing simpler, no fancy ingredients required, and the taste is out of this world.
January can be a tough month, pockets are kind of empty after all that Christmas shopping, still trying to get around that healthy eating resolution, and on top of everything, the weather’s miserable: short, dark days, and too cold. A night in sounds fantastic, isn’t it? Especially if you want to make it to pay day. I know, long way to go. But this meal for two, apart from being insanely delicious, only costs about £6. You really can’t beat that! So, cuddle up on the sofa and enjoy, you are in for a treat!
Why not save the recipe for Valentine’s Day? It’s the perfect recipe for a romantic meal, it looks posh and will get you lots of praises. I love chicken myself, as you can probably tell from the amount of chicken recipes l post. And even my husband liked the meal, and he’s not really into eating meat of any kind. Plus, he really appreciates a healthy dish, and this time he only had good things to say about it. And that says a lot about how good this it, trust me 😁 Get the oven on, and relax! Dinner is ready sooner than you thought.
Baked honey mustard chicken with a touch of lemon, a delicious meal for two. Perfect for Valentine's Day, if you are planning a romantic dinner.
- 2 chicken breasts
- 1 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- salt and pepper to taste
- 1/4 tsp paprika
- juice from 1/2 lemon
- 1/2 tbsp oil (or butter)
- broccoli spears to serve
Preheat the oven to 200 degrees C.
Grease an oven-proof dish with the oil or butter and place the chicken in there.
Season well with salt, pepper and paprika.
In a small bowl, combine the dijon mustard, wholegrain mustard and honey.
Pour the mixture over the chicken breasts and bake in the oven for about 30-45 minutes, depending on the size of the chicken.
You may add 1-2 tablespoons of water in the pan if needed to prevent the edges of the dish from browning if there is not much chicken juice released during cooking.
Once the chicken is cooked through, squeeze lemon juice over and serve with broccoli spears.