Spicy Honey Mustard Chicken

Recipe

Prep: 15 minutes

Cook: 30 minutes

Serves: 2

Baby broccoli:

• 1 bunch baby broccoli

• 1 tablespoon garlic oil

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Potatoes:

• 1 pound yukon gold potatoes, cut into fourths

• 3 tablespoons salted butter

• Pepper to taste

Honey Mustard Sauce:

• 1/2 cup Mike’s Hot Honey

• 1/4 cup dijon mustard

• 1/4 cup stoneground mustard

Chicken:

• 2 chicken breasts

• 1 tablespoon olive oil

• Paprika, salt & pepper

Preheat oven to 425. Toss the broccoli with the oil, salt and pepper. Place on a baking sheet and cook for 10-15 minutes.

For the potatoes, bring a large pot of salted water to a boil. Cook potatoes for 15 minutes until fork tender. Drain, and place back in the pot. Mash until potatoes reach desired consistency. Mix in butter and pepper to taste.

Mix together the honey, dijon and stoneground mustard. Set aside.

For the chicken, heat olive oil in a medium skillet over high heat. Cover chicken generously with salt, pepper & paprika on both sides. Once the oil begins to sizzle, reduce heat to medium. Place the chicken in the pan and let cook 5-7minutes, undisturbed. Flip and cook another 5-7 minutes until the internal temperature reads 165. Pour half the sauce over the chicken and let cook for 5 minutes. Pour reserved sauce over chicken once plated.