Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar (or lemon juice)
- Salt and pepper, to taste
- 1 bunch asparagus, trimmed
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Prepare the Chicken:
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper.
- Place chicken breasts on a baking sheet lined with parchment paper or foil. Brush the honey mustard mixture generously over the chicken.
- Roast the Asparagus:
- Arrange the trimmed asparagus on the same baking sheet around the chicken breasts. Drizzle with a little olive oil, and season with salt and pepper.
- Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the asparagus is tender.
- Add Cheese:
- In the last 5 minutes of roasting, sprinkle the shredded cheese over the chicken breasts.
- Return to the oven and bake until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let the chicken rest for a couple of minutes.
- Garnish with fresh herbs like parsley or thyme, and serve with the roasted asparagus on the side.
Enjoy this sweet, tangy, and savory dish! Perfect for a weeknight dinner or a special occasion.