Yum-Tastic Honey Mustard Grilled Chicken


PIN-WIN – Helllloooooo deliciousness – I found my go-to chicken! This chicken was superb with a delicious crunchy sweet and tangy marinade. This is definitely a pin-win with not only myself enjoying it, but my little boy and hunny too. Now, I’ve already made this dish twice this week, and I have no complaints or any big change to this recipe, and haven’t even had any leftovers to bring with me to work. But seriously, all kidding aside, this is a super easy delicious chicken. Recipe as follows:

1/2 cup of any Whole Grain Mustard (I used regular plain mustard because that’s what I had, but a good mustard would have been fabulous)
1/2 cup of Honey – I prefer raw honey
Juice of 1/2 Lemon
1 Garlic Clove, smashed and minced
1/2 teaspoon Paprika – I added a bit more than this because I love the smokiness
1/2 teaspoon Salt – sea salt is also my preference
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Red Pepper Flakes – I also added a bit more of this to add a bit more spice
4 Boneless Skinless Chicken Breasts – (I prefer to filet them and make them very thin but that’s my preference)


-Whisk all ingredients in a small bowl.

-Reserve 4 tablespoons of sauce and but take the remaining and combine that in a  plastic bag or bowl and set aside to marinade for anywhere from 30 minutes to overnight.

-Preheat grill on a medium to high heat- With a thin cut chicken you can have your heat high to get a beautiful crispy outside, but be careful not to cook it too long. Thinner cut chicken should only take about 2 minutes on each side. If it is a thicker cut of chicken breast, you may want to turn the heat a tad lower to medium so that you don’t crisp them too much. Thicker cuts tend to take about 6-7 minutes per side. Meat thermometers are your friend! Overcooked chicken=chewing tire while undercooked chicken=you’ll get this thing called salmonella, not sure if you’ve heard of it….

-After you remove the chicken front he grill, Pour the reserved 4 tablespoons of honey-mustard sauce over the chicken breast and let rest under foil for about 5 minutes

-Eat… and then you can love me


This fabulous recipe is thanks to: http://www.simplyscratch.com/2010/05/grilled-honey-mustard-chicken.html and retrieved from Pinterest


Now that’s what for Pinner


Sprouts get in my mouth


The combination of these flavors is like fireworks in your mouth… but without the pain of an actually firework. Now, I may or may not have eaten this entire bowl of sprouts for dinner… This is a no judge zone folks.. so taking your judging and stuff it

Now I know you’re probably thinking Brussels sprouts… ew.. they’re bitter. yessss, this is true… but not if you cook them the correct way. This savory combination takes that bitterness out of these sprouts and is balanced out beautifully with the additions in this recipe.

For my celiac friends – I know some of you may have issues with Blue Cheese, it does not bother me, but I found a brand that I never seem to have an issue with

For my vegan + paleo friendly friends – omit the blue cheese

Now, I had some sprouts in my fridge, and wanted to cook them so I was looking through my pin’s and found this guy. Now she calls for Walnuts, I’m not a fan of them, also she called for craisens, I did not have any so I used regular raisins, oh and the maple syrup… ya know what… never mind see below for recipe changes:

Her Ingredients:

  • 1 1/2 pounds Brussels Sprouts, rinse & pat dry
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Pure Maple Syrup
  • Garlic Salt
  • Black Pepper
  • 1/3 cup Dried Cranberries
  • 1/3 cup crumbled Blue Cheese or Feta Cheese
  • 1/2 cup chopped, Toasted Walnuts
  • Fresh Cranberries for garnish

My Ingredients: 

2 cups of Brussels Sprouts- cut in quarters
1/2 cup EVOO
1/4 cup of Pure Raw honey
1 tsp Garlic Powder
sea salt to taste about 1 tsp
1 tsp ground black pepper
1/3 cup raisens
1/3 cup crumbled blue cheese
1/3 cup slivered almonds

Her Directions with moderations:

  • Pre heat oven to 400 degrees F with the rack in the middle. Cut brussels sprouts in quarters, trimming off tough white tough ends. Toss brussels sprouts with olive oil, maple syrup, garlic powder, sea salt & pepper.
  • Line a rimmed baking sheet with tin foil. Place the sprouts on the baking sheet, and cook for 10 minutes.
  • After 10 minutes of the sprouts baking, turn sprouts, and add the almonds. (her recipe calls for heating the nuts in a skillet but you can get that beautiful golden baked nut while adding them to the sprouts in the oven). Cook for another 5 minutes.
  • Sprinkle the raisins over the top of the sprouts and heat the sprouts almonds and raisins for the last 5 minutes.
  • Remove brussels sprouts from the oven. Let them cool a bit. Transfer to a bowl and toss with blue cheese!

I hope you enjoy the goodness that consumes these sprouts

A special thanks to:

http://www.familyfreshcooking.com/2013/11/22/maple-roasted-brussels-sprouts-with-walnuts-blue-cheese-cranberries-recipe/ retrieved from Pinterest


Now that’s what’s for pinner!