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DIY Lifestyle

Curry and honey mustard baked chicken

{gf, df, paleo, vegan, healthy options}
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • Pack of chicken cutlets approx: 7-8, breasts or thighs. If using breasts or thighs you need to cut them to cutlet size. Vegan: use vegan meat
  • 1/2 cup honey
  • 1/2 cup Dijon mustard or spicy depending on preference
  • 1 stick butter earth balance for vegan and dairy-free and this recipe for paleo version or your favorite.
  • 1 tsp curry powder

Equipment

  • Saucepan

Method
 

  1. Preheat oven to 375 F.
  2. Put all ingredients minus chicken in a pot and bring to a boil.
  3. Put the chicken on a greased saucepan and pour mixture over chicken.
  4. Bake chicken at 375 F for 50-60 minutes until fully cooked.
  5. Serve over your favorite white or jasmine rice. Be sure to pour the leftover honey and curry mixture over rice and remaining chicken.
  6. To make cold refrigerate this meal in a glass container and it will be perfect for your hot days. :)

Notes

Make this recipe and use the hashtag #theresahealeycooking on Instagram so I can see how it came out!