This Healthy Maple Mustard Chicken is the ultimate dinner! Paleo, easy to make and ready in under 30 minutes – it will be a favorite in your house for sure!
I’m seriously about to grace you with the easiest, tastiest dinner ever made. I’ve been so busy lately that I have barely been able to keep up with the blog. I have so many delicious ideas and recipes that I’ve made over the past few weeks, but I just haven’t taken the time to take the pictures + sit down and write.
I wouldn’t call it a new years resolution , but over the past few months I’ve made an effort to stop spending so much time on my computer/phone. I spend almost my entire day on a computer, and then I was coming home and spending another 2-3 hours doing freelance work, and blogging.
So I cut back on a lot of my freelance work and decided that I’d make a commitment to spend more time doing other things like going out with friends, reading a book, watching movies, getting in an extra workout… ya know – all that stuff that’s supposed to be good for your soul and what not.
I’ve also recently signed up to be a BodyPump instructor. I’m taking my training at the end of the month, but I’ve been going to 3-4 classes a week to try to learn the choreography + moves as much as I can before training (and build up my strength, because if you’ve taken BP you know how hard those damn lunge tracks are, and that’s my biggest weakness!)
Since I’ve got a lot going on – I depend on meal prepping and easy dinners SO much. Taking an hour on Sunday out to plan out my meals, grocery shop, and get ready for the week is a necessity, and having simple recipes on stand by for each night is key. Lately I’ve been loving pretty much anything that I can throw on a sheet pan, bake, and eat. Like this Maple Mustard Chicken.
You know how chocolate and peanut butter go together cause of the sweet/salty? This is kinda the same thing. The maple syrup adds sweetness, the mustard makes it savory… and with a few extra spices all the flavors come together making it the perfect dish! I paired it with butternut squash and asparagus, but you can use basically any veggie and it would be yummy.
- 2 large chicken breasts, butterflied + pounded until thin
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 3 tablespoons whole grain mustard
- 1 teaspoon rosemary
- 1 teaspoon pepper
- Clean, cut and pound chicken until thin.
- Combine olive oil, maple syrup, mustard, rosemary + pepper until mixed.
- Marinate chicken for a minimum of 30 minutes in a ziploc bag (the longer you can marinate the better)
- Remove chicken from bag + place on non stick foil or greased baking sheet. (Don't throw out the marinade!)
- Toss veggies of choice in leftover marinade in the bag + lay along side the chicken on the baking sheet.
- Bake at 400 for 20-25 minutes until chicken starts to brown. You can broil for 2-3 minutes to get a crispier finish if you prefer.
The best part about this dish is that all you have to do is marinate the chicken, toss the veggies in the leftover marinade + bake it all together. SO simple. If you’re really looking for simplicity…marinate the chicken/toss veggies in the same ziploc bag and line your cookie sheet with nonstick foil. No – it’s definitely not ecofriendly… but if an easy cleanup is your thing – that’s the way to go.
Looking for other easy, paleo dinners? Try this Paleo Turkey Chili!
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