Easy Honey Mustard Chicken Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 People
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Calories
335 kcal
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Course
Main Course, Dinner
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Cuisine
American
Easy Honey Mustard Chicken Skillet
Description
The Easy Honey Mustard Chicken Skillet cooks tender strips of chicken breast alongside lightly browned zucchini and asparagus pieces. The dish begins with toasting slivered almonds for texture, then cooking garlic to provide aromatic depth. The sauce is prepared by whisking together reduced-sodium chicken broth, honey, Paleo-friendly Dijon mustard, balsamic vinegar, tapioca starch, soy sauce, and a pinch of sea salt. This sauce is boiled briefly to thicken before being combined with the chicken and vegetables for a cohesive flavor infusion.
The resulting meal features juicy chicken with a slightly sweet, tangy mustard glaze complemented by the tender-crisp vegetables. This skillet dish can be served with hot cooked rice or cauliflower rice, providing a wholesome and satisfying dinner option.
Ingredients
- 1/4 cup almonds slivered
- 1 1/2 tablespoons olive oil divided
- 1 tablespoon garlic minced, fresh
- 1 pound chicken breast cut into strips, grass-fed
- 4 cups zucchini sliced (about 2 small)
- 2 cups asparagus chopped (about 1 large bunch)
For the sauce:
- 1 cup chicken broth reduced-sodium
- 4 tablespoons honey
- 1/4 cup Dijon mustard (make sure it's Paleo-friendly)
- 1 tablespoon balsamic vinegar
- 1 tablespoons tapioca starch
- 2 teaspoons soy sauce gluten-free if needed, reduced-sodium
- sea salt pinch
- basil for garnish, sliced, fresh
- rice for serving, hot cooked, or cauliflower rice
Instructions
- Heat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Toast the almonds in the oven until they are a light golden brown, only a few minutes. Set side.
- Heat 1 tablespoon of the olive oil in a large pan on medium-high heat. Add in the garlic and cook until golden brown, about 1 minute.
- Turn the heat down to medium and add in the chicken breast strips. Cook, stirring occasionally, until the pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
- Turn the heat back up to medium-high and add the remaining oil. Add the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1-2 minutes.
- In a medium bowl, whisk together all the sauce ingredients, making sure to dissolve the tapioca.
- Add the sauce to the pan, stir, and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick, about 3-5 minutes.
- Serve over rice and garnish with toasted almonds and basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 28.1g | 9% |
| Protein | 31.2g | 62% |
| Fat | 5.5g | 8% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3.7g | 19% |
| Sodium | 669mg | 28% |
| Potassium | 679mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 21.6g | 43% |
| Vitamin A | 2400IU | 48% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 39mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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