A quick post to share what’s on the menu for tonight: Honey Mustard Chicken with Lemon Pepper Green Beans.
Now that summer festivities are over and the colder temperatures are moving in, I’ve been trying to get back to clean, simple eating. Chicken is the best lean protein for the price, but can be hard to eat a few days in a row. Whenever I sense we’re getting sick of eating chicken I search for quick ways to spice it up.
The iPad is great in the kitchen and one of my go to apps for food inspiration and recipes is Yummly. I usually bake the chicken while I search so my new recipe will not take any longer to prepare.
I think I should quickly explain my cooking style before I move on… when I am trying to refresh a weekday meal, I tend to follow recipes 75% the way they are written depending on what I have in my kitchen. This allows me to alter recipes to our tastes, while using ingredients I already have!
For this honey mustard chicken, I pulled elements from this recipe and it turned out great.
- Bake chicken at 350 degrees for 20 minutes. Add olive oil, honey mustard sauce (to taste), mustard seeds, a splash of water and cover with foil.
- Steam green beans, then sauté with coconut oil, lemon juice (to taste) and fresh ground pepper.