Okay, if you have checked out any of the other recipes I’ve shared, you have noticed a couple of things. First, I only use real food. This means that the foods aren’t processed with a bunch of added crap. Second, I want food that is going to nourish my body and taste great at the same time. Third, I want simplicity. Here is another meal that fits all three criteria perfectly.
The Honey Mustard Chicken is full of flavor, is super moist, and packs a protein punch! The Oven Roasted Mixed Vegetables are super easy and make a nice side without overpowering the chicken’s flavor. For simplicity and ease, I use frozen, organic Normandy Vegetables from Costco.
Honey Mustard Chicken
Ingredients
- 1/4 cup Lemon Juice, fresh
- 1 tsp Garlic Powder
- 8 Chicken Thighs, skinless
- Himalayan Sea Salt
- Black Pepper
- 1 tsp Garlic, Minced
- 1 tsp Dijon Mustard
- 2 tbsp Honey, raw, unfiltered
- Preheat the oven to 400.
- While the oven is preheating, combine the lemon juice and garlic powder in a small bowl.
- Place the chicken thighs in a baking dish and pour the lemon and garlic mixture evenly over the chicken. Season the chicken with salt and pepper to taste.
- Place the chicken in the oven and bake for 30 minutes.
- In another bowl, combine the garlic, mustard, and honey. Mix well.
- Once the chicken has baked for 30 minutes, remove it from the oven and brush it with the honey and mustard mixture.
- Return it to the oven to bake for an additional 5 minutes.
Oven Roasted Mixed Vegetables
Ingredients
- 3lbs Mixed Vegetables
- 4 tbsp Coconut Oil, melted
- 2 tbsp Garlic, minced
- Himalayan Sea Salt
- Black Pepper
- Preheat oven to 450 degrees.
- In a large bowl, combine all the ingredients and toss to coat.
- Spread the vegetables evenly on a large baking sheet.
- Cook for 10 minutes, toss, and cook for another 15-20 or until vegetables start to char.
