Maple Dijon Baked Chicken
Like most, come January I am ready to get back to healthier eating. I have had my fill of treats and sweets and loaded up on carbs through the holidays. I refuse, however, to fall into the trap of lettuce and chicken and crazy restrictive diets. For the last year, I have had a much healthier relationship with food. I found the 131 Method and really honed in on what works for my body.
This Maple Dijon Baked chicken is a simple yet flavorful dish that can be paired with most any veggie and for my hubby, I can add a healthy carb as well like a baked sweet potato.
It does take a little bit of planning, but not much. I only marinate this for an hour or two, so if you can throw the marinate together as soon as you walk in the door, its ready to go by the time you change into comfy pants, and get ready to get serious about making dinner.
I prefer to use Chicken thighs vs breast because they are higher in fat and flavor, but you can use whatever is in your freezer or whichever you like best. I served mine with a batch of Lemony Kale Salad. You can find the recipe here.
Maple Dijon Baked Chicken
This healthy yet flavorful chicken dish pairs well with any veggie and a baked sweet potato.
Ingredients
- 2 lbs organic chicken thighs or breats
Marinade
- 1/4 cup pure maple syrup
- 2 tsp dijon mustard
- 2 tbsp olive oil
- 1 tsp apple cide vinegar
- 1/4 tsp garlic powder
Instructions
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Combine all of the marinade ingredients in a small bowl and whisk together. Please chicken in an over safe baking dish and pour marinade on the chicken. Turn chicken to coat evenly. Place in the refrigerator for 1-2 hours.
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Preheat the oven to 400 degrees. Turn chicken to re-coat all sides in the marinade. Place the marinaded chicken in the oven and cook for 30 minutes or until chicken is cooked through.
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Serve with you favorite veggie side, like Lemony Kale salad, and optional healthy carb, like a baked sweet potato.
Recipe Notes
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