It’s juicy, hints at sweetness, boasts a burst of flavors, and is remarkably easy to prepare.
- 5 boneless, skinless chicken breasts
- 1/4 cup honey
- 1 tablespoon olive oil
- 1/4 cup coconut aminos
- 2 tablespoons Dijon mustard
- 3 tablespoons minced garlic
- 1 teaspoon salt
- 2 teaspoons ground pepper
- In a large bowl, combine honey, olive oil, coconut aminos, Dijon mustard, minced garlic, salt, and pepper. Stir well to ensure even mixing.
- Gently place the chicken breasts into the bowl, making sure each piece is thoroughly coated with the marinade.
- Cover the bowl and let the chicken marinate in the refrigerator for 1 to 3 days, allowing the flavors to deeply infuse.
- When ready to cook, preheat your oven to 350°F (175°C).
- Heat a large skillet over medium-high heat and add a dash of olive oil.
- Sear the chicken breasts for approximately 3 minutes on each side or until they attain a golden-brown hue.
- Transfer the seared chicken breasts onto a sheet pan.
- Bake in the preheated oven for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- You can use soy sauce (of gluten-free tamari) instead of amino if it’s what you have on hand, but add 1 tbsp more honey, and reduce salt by 1/2 teaspoons.
- Line your baking sheet with foil so the sauce doesn’t stick
- Serving Size: 1 breast
- Calories: 220
- Sugar: 12g
- Sodium: 500g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 25g
Keywords: Garlic Honey Mustard Marinated Chicken