Honey Glazed Chicken

This week, our make a meal is a nice honey glazed chicken, served with some rice pilaf and a vegetable medley. It's warm, balanced, and has a kick of flavor.


Honey Glazed Chicken


1 pound chicken breasts or boneless thighs

1/4 cup olive oil

1/4 cup dijon mustard

1/2 cup honey

2-3 tablespoons lemon juice, to taste

2 teaspoons soy sauce

1- 1 1/2 teaspoons curry powder

salt and pepper to taste


Preheat oven to 400 degrees. Excluding the chicken, mix all ingredients together in a bowl. In a pan, lay the chicken in a single layer. Spoon mixture over chicken. Bake, covered, 30 minutes and check internal temperature. Finish cooking uncovered, until internal temperature reaches 165 degrees.


For the rice:

1 cup rice

2 cups chicken or vegetable broth

1/4 cup onion

salt and pepper to taste


Mince 1/4 cup of onion, and measure 1 cup of rice of choice. In a medium pan, heat a drizzle of olive oil and add rice. Season with salt and pepper and sauce until rice becomes opaque. Add rice and saute until onion is soft, then add two cups broth. Bring to a boil, then reduce temperature to a simmer and cover. Cook for 20 minutes. Fluff with a fork.


For the vegetable medley:

olive oil

carrots, broccoli florets, carrots, onion, zucchini, or mushrooms

soy sauce or salt and pepper to taste


The medley is easy to make. Pick your fresh veggies from a choice of carrots, onion, broccoli florets, zucchini and mushrooms. Heat olive oil in a cast iron skillet and sauce until tender.

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