Maple Mustard Chicken

Maple Mustard Chicken (great for all phases)

Ingredients

  • 1/3 cup ground mustard (no sugar added)
  • 3 tablespoons Walden Farms Pancake Syrup
    (optional)
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons low sodium soy sauce
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 6-8 chicken breasts
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil

Instructions

Combine the first 7 ingredients in small bowl. Add half of the mixture in a zip-lock bag and reserve the remaining mixture. Add the chicken to the bag and let sit in the fridge for 2 hours, or longer. The more the chicken sits, the more the flavors will mix together and taste even better!
Preheat grill or a large skillet on medium-high heat and add a tablespoon or so of fat.
Remove chicken from the baggy. Add a bit of sea salt on the chicken, and place the chicken on the grill or in the skillet to cook. The chicken will need cook for about 8-10 minutes on both sides or until done. If you are cooking in a skillet and want the chicken to cook a bit quicker, add a bit of water and cover to let the steaming begin.
Serve the chicken on top of any sort of veggies you like and top with reserved mustard mixture. I used a mixture of zucchini noodles (zucchini sliced thin with a mandoline) and some broccoli, which i sautéed up with the chicken when it was almost done cooking!

July 15, 2014 by Kristi Kirkham
Tags: Poultry
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