Last night was our first evening back home and we were surprisingly exhausted. Not only did I not want to make a big extravagant dinner but I also wanted to start getting back into our healthy eating. I hadn’t made this recipe in years and it was the first time my husband had it. After one bite he exclaimed, “This is delish.” So we have another winner on the recipe list.
The pineapple and honey give this dish a nice sweet flavor while the mustard balances it out with a slight tang. Try it with thin slices of chicken and make them into “chicken fingers” for the kids. They would taste delicious with a light honey mustard sauce.
This is a very light and easy recipe and requires very few ingredients or time, perfect for a weeknight dinner with the family. The pineapple is a great metabolic booster and honey will aid in inflammation, making this a great addition to a healthy diet.
4 boneless skinless chicken breasts
1 small can of pineapple juice
1/4 cup Dijon mustard
1/4 cup honey
Place all of the ingredients in a bowl or ziplock and stir to coat the chicken. Put in the refrigerator for 30 minutes or a few hours to marinate. When ready turn a grill pan or skillet on to medium-high heat. Place chicken breasts on pan and cook approximately 5 minutes on both sides until done and the marinade caramelizes a bit.
I made quinoa and added small bits of fresh pineapple to it when it was done. I also sautéed bell peppers and asparagus in coconut oil and finished with a touch of teriyaki sauce. You can try any combination of vegetables and grains with this recipe.
A special and huge shout out goes out today to Michelle and Beccah for not only running their first half marathons this past weekend but also killing it! Great job girls and keep up the awesome work!!