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Curry and honey mustard baked chicken {gf, df, healthy, vegan, paleo options}

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Chicken has and probably always will be my favorite meal. Chicken pot pieCoconut curry chicken, and general tso chicken are my top 3 favorite dishes (not counting this recipe). They are all so easy to make and are perfect for family gatherings or as Sunday night dinner. πŸ™‚

What makes this recipe so great?

At first, when I was experimenting with new dishes and I tired this combination I was a bit wary. Curry and honey mustard do not sound the most appealing, but boy was I wrong. This combination is a 10/10 and the best part is it can be eaten cold or warm!

How to prepare cold chicken for the Summer and a warm meal in the winter. 

It’s so easy! To make this recipe summer-friendly all you need to do is make this recipe as directed then either place in the fridge after cooking and refrigerate for a few hours or leave the chicken out to cool in the pan (takes an hour or two to completely cool). Then you can make the rice and set out to cool so you’ll have yourself a delicious summer meal.

To make winter-friendly follow the recipe as directed. πŸ™‚

Substitutions? 

I have not tried this recipe using different meat so I am not able to provide you with feedback on how it holds up. This recipe could possibly be good with some salmon or tofu for my vegan friends.

But, there is no need to worry about if you’re gluten-free, paleo, or dairy-free because you can easily change this recipe to fit those needs! πŸ™‚ You can even substitute tofu or a vegan chicken substitute for all my vegan readers!


 Ingredients

  • Pack of chicken cutlets (approx: 7-8), breasts or thighs. If using breasts or thighs you need to cut them to cutlet size. Vegan: use vegan meat
  • 1/2 cup honey
  • 1/2 cup dijon mustard or spicy depending on preference
  • 1 stick butter, earth balance for vegan and dairy-free and this recipe for paleo version or your favorite.
  • 1 tsp curry powder

Directions 

  1. Preheat oven to 375 F.
  2. Put all ingredients minus chicken in a pot and bring to a boil.
  3. Put the chicken on a greased saucepan and pour mixture over chicken.
  4. Bake chicken at 375 F for 50-60 minutes until fully cooked.
  5. Serve over your favorite white or jasmine rice. Be sure to pour the leftover honey and curry mixture over rice and remaining chicken.
  6. To make cold refrigerate this meal in a glass container and it will be perfect for your hot days. πŸ™‚

Make this recipe and use the hashtag #diylifestylecooking on Instagram so I can see how it came out!

Curry and honey mustard baked chicken

DIY Lifestyle
{gf, df, paleo, vegan, healthy options}
Prep Time 5 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Servings 8 servings

Equipment

  • Saucepan

Ingredients
  

  • Pack of chicken cutlets approx: 7-8, breasts or thighs. If using breasts or thighs you need to cut them to cutlet size. Vegan: use vegan meat
  • 1/2 cup honey
  • 1/2 cup Dijon mustard or spicy depending on preference
  • 1 stick butter earth balance for vegan and dairy-free and this recipe for paleo version or your favorite.
  • 1 tsp curry powder

Instructions
 

  • Preheat oven to 375 F.
  • Put all ingredients minus chicken in a pot and bring to a boil.
  • Put the chicken on a greased saucepan and pour mixture over chicken.
  • Bake chicken at 375 F for 50-60 minutes until fully cooked.
  • Serve over your favorite white or jasmine rice. Be sure to pour the leftover honey and curry mixture over rice and remaining chicken.
  • To make cold refrigerate this meal in a glass container and it will be perfect for your hot days. πŸ™‚

Notes

Make this recipe and use the hashtag #diylifestylecooking on Instagram so I can see how it came out!

Thanks for reading today’s post. Have a great day!

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