Meal prepping can be such a pain point for so many of us. I used to struggle a LOT with this, because let's face it: the hubby's rarely think so far ahead to plan, make a grocery list, and map out what the meals for the week will look like. This is why SIMPLE + QUICK recipes are an absolute must in our house. And while I get that this isn't a full meal recipe, I also want to give you delicious + healthy ideas to make weeknight meals in your house easy-peasy!
I've shared this recipe so many times over on IG stories, and had so many requests for it that I knew I had to share it with you on the blog. It's one of our go-to chicken recipes that takes less than 10min to prep, tastes absolutely delicious, and while it roasts in the oven you can be doing other things (like working out with the fam!).
I also love this recipe because it's so versatile. You can serve it up with rice or quinoa, throw it into the oven with other sheet pan veggies, or slice it up and make it the protein for a yummy salad (like I whipped up for dinner this week).
I hope you love this as much as we do, and I hope it can become one of the staple recipes in your household too :)
Honey Mustard Rosemary Chicken
Ingredients:
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons grainy Dijon mustard
1 tablespoon dried rosemary
2-3 garlic cloves, minced
sea salt and black pepper
600-800 grams boneless, skinless chicken thighs (or breast)
Instructions:
Pre-heat oven to 400 F.
In a small bowl, mix the oil, honey, mustard, rosemary and garlic until combined.
In a 9x13" roasting pan, place your chicken and season with salt and pepper. Using a basting brush, paint the chicken with the dressing on one side, then flip over to season and baste again.
Roast for 30min, then increase the heat to broil for 5 minutes to get a crispy outer layer. Serve over rice with steamed/roasted veggies OR fresh salad for a complete, balanced meal :)
