With a few simple ingredients, you can put together a healthy, easy dinner the whole family will love. This dish is also alpha-gal friendly. So break out your apron, and enjoy a little time in the kitchen preparing something tasty!
I highly recommend telling the family the kitchen is off limits; prepare your favorite mocktail, and turn on your favorite podcast while you throw this together!
Preheat oven to 375 and prepare a 9x13 inch baking dish by lightly greasing the dish.
Heat 1 tsp olive oil in a skillet on high heat. Season chicken breast on both sides by lightly sprinkling garlic powder, onion powder, paprika, dried thyme (if desired), and salt and pepper. I’m not adding exact measurements here, we each have different palates. Just sprinkle until it feels right—but not too heavily. Add chicken to pan, cooking for about 2 minutes per side (until brown and slightly crispy).
While the chicken is cooking, whip up your honey mustard sauce.
In a bowl, combine ½ tbsp olive oil, honey, all three mustards, a shake of pepper, and white wine or white wine vinegar. Whisk together.
Move chicken to glass dish, and pour honey mustard mixture over it, flip and add more sauce. Make sure the chicken breasts are fully dressed in sauce.
Add a couple pats of vegan butter to the dish, and a couple of sprigs of fresh rosemary on top of the chicken.
Cover in aluminum foil and bake for 15 minutes.
Uncover and cook for an additional 20 minutes. Cooking time will vary depending on size and thickness of chicken breasts. Chicken tenderloins will take less time.
Serve with steamed broccoli or a side salad and enjoy!
