Honey mustard and tarragon roasted chicken

Hi there!

Do you guys get enough protein? Apparently, I don’t. Or so says my trainer. My solution? Chicken. And lots of it!

I know there are lots of great sources for protein, and don’t worry, I get my share of beans, lentils, (lots) of greek yogurt, and other foods, but chicken is just so easy and it can pretty much be added to everything. Chicken in my eggs for breakfast, chicken on my salads for lunch, and lots of chicken dinners. So to keep my husband from going crazy eating chicken every night, I’ve been getting creative in the kitchen and this recipe is one experiment that went very right.

Who doesn’t like dipping their chicken tenders in honey mustard sauce? I was always the kid who got like, twelve sauces with my chicken nuggets. One was definitely not enough. No wonder I still love dipping BBQ chicken in homemade honey mustard! The topping for this chicken is like a grown up honey mustard with fancy shoes.

The fancy shoes being the tarragon. You got that, right? :)

The honey holds this schemer <—-perfect word for what this is! together so that it forms a nice crust on top of the chicken. I served mine with some quinoa simply dressed in a bit of extra virgin olive oil and salt and pepper. The schemer is flavorful enough that when you mix it with the quinoa you don’t need anything else! Makes for a super fast, very healthy, really delicious weeknight meal.

This is definitely not your run of the mill chicken. Guaranteed to spice up any meal AND give you your protein fix! :)


Honey mustard and tarragon roasted chicken
Serves 4
  • 4 boneless skinless chicken breasts
  • 1 tablespoon tarragon
  • ¼ cup whole grain mustard
  • 3 tablespoons good honey
  • 1 tablespoon olive oil
  • salt & pepper
  1. Preheat the oven to 375 degrees.
  2. Mix together the tarragon, mustard, and honey. Set aside.
  3. Drizzle the chicken breasts with olive oil and sprinkle with salt and pepper.
  4. Place chicken on a lined baking sheet.
  5. Slather with honey mustard schemer.
  6. Bake for 30-35 minutes (160 degrees).
  7. Enjoy!



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