I’m always looking for quick meals and lately I’ve been trying to up my protein intake (without becoming incredibly bored of chicken) so I’ve been exploring some new recipes. Something I had in my fridge that I’ve been dying to try is Julian’s Honey Dijon Marinade (a fancy, shmancy marinade I got on a trip to Julian, CA). But, for those of you not from the area and starting to panic…don’t worry! This recipe is easily adaptable for any honey Dijon marinade.
Here’s What You Need:
- chicken breasts (number depends on if you’re meal-prepping, making it for just yourself, or cooking for more people)
- approx. 6oz honey dijon marinade (1/2 bottle)
- assorted veggies (I did a southwest blend of corn, broccoli, and peppers)
- 1 tbsp minced garlic
- 2 tbsp honey
- baking pan/glass dish
- foil
Here’s what you do:
- Preheat your oven to 375
- Cover your pan with foil so that no part of the chicken/mix will get onto the actual pan.
- Defrost, pound, and trim the edges off your chicken.
- In a small sauce pan, boil marinade, garlic and honey. Simmer 1-2 minutes.
- Spread a thin layer of marinade on the bottom of your pan (over the foil). Place the chicken breasts on top of the marinade and then cover fully with the remaining ounces.
- Bake for 20-25 minutes uncovered.
- When your chicken’s almost done (check to make sure there’s no pink and it’s fully cooked through) throw your veggies in a frying pan (with a pinch of additional garlic if preferred).
- Remove pan and spread marinade over veggies or eat veggies on the side. Your choice!
And then, enjoy! All finished in 30 minutes. 🙂
**PS: You can also do this with salmon, too! Just cook on 400 for about 25-30 minutes!