Baked Honey Mustard Chicken

Simple and light. Perfect for the summer!!

Baked Honey Mustard Chicken

Ingredients

4 Chicken Breasts (boneless & skinless)

1 ½ tbsp Dijon Mustard

2 tsp brown sugar

2 tbsp Honey

4-6  tbsp Virgin Olive Oil

1 tsp lemon juice

1 tsp paprika

1 tsp garlic powder

2 tsp crushed red chili flakes

½  tsp salt (marinade) + ½ tsp (vegetables)

¼ tsp dried basil

½ tsp dried rosemary

1-2 tsp crushed black pepper

a pinch of ground nutmeg

1 yellow bell pepper (cut length wise)

1 red bell pepper (cut length wise)

1 green bell pepper (cut length wise)

5-6 baby onions (cut in halves)

3- 4 small tomatoes (seeds removed & cut in quarters)

8-10 pitted black olives

1. To marinade the chicken, in large bowl add the dijon mustard, brown sugar, honey, paprika, garlic powder, crushed red chili flakes, ½ tsp salt, 1 tsp black pepper, 4 tbsp virgin olive oil, nutmeg, lemon juice, dried basil and garlic powder. Mix these well. Taste the marinade to check if you are satisfied with the taste.

2. Take the chicken breast pieces and pierce the chicken in three to four places and add them to the marinade. Rub the marinade well onto the chicken and place it in the fridge for 10 to 15 hours. If you are in a hurry, then let it marinade for at least an hour.

3. Preheat the oven to 230 C.

4. Grease a baking dish with olive oil and place the bell peppers, onions, tomatoes, olives and the chicken pieces.

5. Sprinkle salt, pepper, rosemary and cover the dish with aluminum foil. Place it in the oven for 20 to 25 minutes.

6. Take out the chicken and remove the foil.

7. Arrange the oven rack closer to the top and set the oven to broiler on high.

8. Leave the chicken in the oven for 10 to 15 minutes or until the top is brown.

9. Take out the chicken and let it rest for 5 to 10 minutes.

10. Collect the juice left behind in the baking dish. Heat it in a small pan until it is reduced in quantity.

11. Pour this on the chicken when you serve.