Curry and honey mustard baked chicken {gf, df, healthy, vegan, paleo options} – blogmas day 5

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Chicken has and probably always will be my favorite meal. Chicken pot pie, Coconut 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. 🙂

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 is also 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. 🙂

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! 🙂 You can even substitute tofu or a vegan chicken substitute for all my vegan readers!

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 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. 🙂

Catch up on my blogmas posts so far!

• 10 Helpful Holiday hacks for a stress-free season- Blogmas day 1
• How to have an enjoyable Holiday season while staying safe – Blogmas day 2
• The best Christmas movies to watch this December – blogmas day 3
• The Ultimate Gift Guide for Family – blogmas day 4

If you liked this post then you may enjoy these

• Gluten free Chicken Pot Stickers with dipping sauce
• Vegan & Gluten-free Orange Chicken – Chinese Food Copycat {GF, V}
• Easy Chicken Tikki Masala (gluten-free, vegan, paleo, dairy-free, healthy)
• Paleo whole 30 BBQ Chicken & Sweet Potato Bowls {gluten-free, dairy-free, paleo, whole 30, vegan, healthy}
• Easy gluten-free thai chicken pasta {Vegan, gluten-free}
• Gluten-free chicken pot pie – {vegan, gluten-free, healthy}
• Paleo coconut curry chicken {paleo, vegan, gf, df, healthy}
• The best Christmas movies to watch this December – blogmas day 3
• Christmas traditions – blogmas day 10

Thank you so much for reading today’s post! Have a great weekend. 🙂

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