Description
Juicy honey mustard glazed chicken baked to perfection, served with cheesy roasted asparagus. A low-carb, gluten-free, weeknight dinner delight.
Ingredients
For the Honey Mustard Chicken:
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2 boneless, skinless chicken breasts
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1/4 cup Dijon mustard
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2 tablespoons honey
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1 tablespoon olive oil
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2 cloves garlic, minced
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1/2 teaspoon paprika
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Salt and black pepper to taste
For the Cheesy Roasted Asparagus:
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1 bunch asparagus, trimmed
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1 tablespoon olive oil
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
Instructions
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Preheat oven to 400°F (200°C).
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In a bowl, whisk Dijon mustard, honey, olive oil, garlic, paprika, salt, and pepper.
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Coat chicken breasts in the marinade and let sit for 10 minutes.
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On a baking sheet, arrange asparagus, drizzle with olive oil, sprinkle with garlic powder, salt, and pepper; toss to coat.
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Place marinated chicken in a baking dish.
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Bake chicken and asparagus for 20–25 minutes.
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In the last 5 minutes, top asparagus with mozzarella and Parmesan; return to oven until melted.
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Ensure chicken reaches 165°F (74°C); let rest a few minutes. Serve with cheesy asparagus and spoon sauce over chicken if desired.
Notes
For a more intense flavor, marinate chicken for up to 2 hours. Add crushed red pepper to the asparagus for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American