Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons whole grain mustard (optional for texture)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 2 garlic cloves, minced
- Salt and pepper to taste
For the Roasted Asparagus:
- 1 bunch fresh asparagus, trimmed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/3 cup shredded Parmesan or mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, olive oil, vinegar/lemon juice, garlic, salt, and pepper.
- Place the chicken breasts in a baking dish. Pour the honey mustard mixture over the chicken, turning each piece to coat evenly. Let marinate for 15–30 minutes if time allows.
- While chicken marinates, prepare the asparagus. Place the trimmed asparagus on the lined baking sheet. Drizzle with olive oil, season with salt, pepper, and garlic powder, and toss to coat.
- Push asparagus to one side of the baking sheet. Sprinkle shredded cheese evenly over the top.
- Bake chicken in the oven for 25–30 minutes or until internal temperature reaches 165°F (75°C).
- At the 15-minute mark, place the asparagus in the oven to roast for the final 10–15 minutes until tender and cheese is melted and golden.
- Serve hot, garnished with extra honey mustard drizzle or fresh herbs if desired.
Would you like a quick meal prep tip or a substitution for the honey mustard sauce?