Hello weekend! We are almost back in the groove of things over here! Food is one thing we don’t sacrifice, and honestly, we wouldn’t have it any other way! As always, we are still cooking once, eating twice with simple ingredients! It’s really the best way that works for our lifestyle! This week we have some long time go-to’s , along with TEB’s absolute favorite honey mustard chicken recipe!
So, this weeks dinners:
Honey mustard chicken (recipe below), zucchini spirals, kalamata olives, tomatoes, and peppers tossed in tuscan herb olive oil
Cobb salad: leftover honey mustard chicken, egg, turkey bacon, red onion, tomatoes, avocado
Turkey burgers with sweet potato fries
Salsa chicken with sautéed sweet potato spirals and kale
Leftover turkey burgers, I will reheat the sweet potatoes in the oven!
- 1/3 c raw honey
- 3 tbsp whole grain mustard
- 2 tbsp dijon mustard
- 2 tbsp avocado or olive oil
- 2 tbsp raw apple cider vinegar
- 1 tsp minced garlic
- pink salt and pepper to taste
- 1.5–2 lbs pastured organic chicken tenders
- Marinate chicken for at least two hours before baking or grilling. We prefer grilled! Enjoy!
Pro tip, honey mustard chicken: use the recipe above. When you get everything mixed together and poured over the chicken, take a fork and poke holes in the chicken so the marinate can seep into it! Also, it’s best grilled!