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:
Monday
Honey mustard chicken (recipe below), zucchini spirals, kalamata olives, tomatoes, and peppers tossed in tuscan herb olive oil
Tuesday
Cobb salad: leftover honey mustard chicken, egg, turkey bacon, red onion, tomatoes, avocado
Wednesday
Turkey burgers with sweet potato fries
Thursday
Salsa chicken with sautéed sweet potato spirals and kale
Friday
Leftover turkey burgers, I will reheat the sweet potatoes in the oven!
Honey Mustard Chicken
- Prep Time: 120 minutes
- Total Time: 2 hours
Ingredients
- 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
Instructions
- 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!
Tag me on instagram with your simple meals, @sarahdbridgeman! Would love to see what you create! If you need more dinner ideas, check out the other food posts here!
