Honey Glazed Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 chicken breasts, boneless & skinless12 chicken drumsticks, skinless 8 teaspoons mustard, dijon ¼ cup lemon juice, fresh ¼ cup honey ¼ teaspoon curry powder, mild ½ teaspoon salt 2 cups rice, brown, uncooked 4 tablespoons vinegar, balsamic 8 teaspoons olive oil, extra virgin 1 pound salad, mixed greens 1 tomato, whole, fresh 1 pound broccoli, raw 2 garlic cloves
Rinse and pat dry chicken.
Combine 2 Tbsp (6 tsp) mustard, lemon juice, honey, curry powder and 1/4 tsp salt in large bowl.
Place the chicken in the marinade and stir to coat all the pieces. (you can do this part ahead and leave it covered in the refrigerator overnight if you would like but it is not necessary)
Bake in the oven for 60 minutes, turning the pieces over once and basting occasionally until the sauce has thickened to a rich thick golden glaze and the chicken meat almost falls off the bone.
While the chicken is baking, cook the brown rice as directed on package.
Prepare the vinaigrette salad dressing by placing the 2 tsp mustard, 1/4 tsp salt and vinegar in a small bowl and stir with a spoon or small whisk until well mixed. Add 2 Tbsp (6 tsp) of olive oil while continuing to stir.
Rinse and dry the mixed greens and place in a big salad bowl. Wash and dice the tomato and add to bowl. When ready to serve, pour the vinaigrette over it and toss well to coat.
Rinse and dry the broccoli and cut in small florets. Place the broccoli in microwave on high for 2 minutes.
Peel the garlic cloves and slice; heat 2 tsp of the olive oil in a non-stick skillet over medium high heat and when hot, add garlic and broccoli and cook for 5 minutes, stirring occasionally.
When ready to serve, place 3 chicken drumsticks coated with the honey mustard sauce (topped with fresh chopped basil, if desired) on each plate and serve with brown rice, sauteed garlic broccoli and a big bowl of mixed greens salad.
Number of Servings: 8
Recipe submitted by SparkPeople user BONNIEELLEN571.
Combine 2 Tbsp (6 tsp) mustard, lemon juice, honey, curry powder and 1/4 tsp salt in large bowl.
Place the chicken in the marinade and stir to coat all the pieces. (you can do this part ahead and leave it covered in the refrigerator overnight if you would like but it is not necessary)
Bake in the oven for 60 minutes, turning the pieces over once and basting occasionally until the sauce has thickened to a rich thick golden glaze and the chicken meat almost falls off the bone.
While the chicken is baking, cook the brown rice as directed on package.
Prepare the vinaigrette salad dressing by placing the 2 tsp mustard, 1/4 tsp salt and vinegar in a small bowl and stir with a spoon or small whisk until well mixed. Add 2 Tbsp (6 tsp) of olive oil while continuing to stir.
Rinse and dry the mixed greens and place in a big salad bowl. Wash and dice the tomato and add to bowl. When ready to serve, pour the vinaigrette over it and toss well to coat.
Rinse and dry the broccoli and cut in small florets. Place the broccoli in microwave on high for 2 minutes.
Peel the garlic cloves and slice; heat 2 tsp of the olive oil in a non-stick skillet over medium high heat and when hot, add garlic and broccoli and cook for 5 minutes, stirring occasionally.
When ready to serve, place 3 chicken drumsticks coated with the honey mustard sauce (topped with fresh chopped basil, if desired) on each plate and serve with brown rice, sauteed garlic broccoli and a big bowl of mixed greens salad.
Number of Servings: 8
Recipe submitted by SparkPeople user BONNIEELLEN571.
Nutritional Info Amount Per Serving
- Calories: 296.8
- Total Fat: 5.8 g
- Cholesterol: 68.4 mg
- Sodium: 255.2 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.5 g
- Protein: 32.0 g
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