Ingredients:For the Honey Mustard Chicken:4 boneless, skinless chicken breasts (or thighs if you prefer)1/4 cup honey1/4 cup Dijon mustard1 tablespoon olive oil1 tablespoon lemon juice1 teaspoon garlic powderSalt and pepper to taste1/2 cup shredded cheese (cheddar, mozzarella, or a blend)Fresh herbs for garnish (optional, such as parsley or thyme)For the Roasted Asparagus:1 bunch of asparagus (about 12-15 spears)1 tablespoon olive oilSalt and pepper to taste1/2 teaspoon garlic powder (optional)1/2 teaspoon lemon zest (optional)
Instructions:1. Prepare the Chicken:Make the Honey Mustard Sauce: In a bowl, mix together the honey, Dijon mustard, olive oil, lemon juice, garlic powder, salt, and pepper. Stir until well combined.Coat the Chicken: Place the chicken breasts in a shallow dish or a large resealable bag and pour about half of the honey mustard sauce over them. Let it marinate for at least 15-30 minutes (or up to 2 hours if you have time) in the fridge. This allows the chicken to absorb the flavors of the marinade.2. Prepare the Asparagus:Trim the Asparagus: Snap or cut off the tough ends of the asparagus.Season the Asparagus: Lay the asparagus spears out on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and lemon zest (if using). Toss to coat evenly.3. Roast the Asparagus:
Preheat the oven to 400°F (200°C).Roast the asparagus in the preheated oven for about 15-20 minutes, depending on the thickness of the spears, until they are tender and slightly crispy on the ends. Keep an eye on them to ensure they don’t overcook.4. Cook the Chicken:Preheat the Pan or Grill: While the asparagus is roasting, heat a large skillet or grill pan over medium heat. Add a little oil to the pan if necessary.Cook the Chicken: Remove the chicken from the marinade and cook the chicken breasts for 6-8 minutes per side (depending on thickness), until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown on the outside. If using a grill, you can also grill the chicken for the same amount of time, flipping once.Add the Cheese: During the last minute of cooking, sprinkle shredded cheese over each chicken breast. Cover the pan with a lid to help the cheese melt and get bubbly.5. Assemble and Serve:
Once the chicken is cooked through and the cheese has melted, remove the chicken from the skillet or grill and let it rest for a few minutes.Arrange the roasted asparagus on a plate and place the honey mustard chicken on top or beside the asparagus.Drizzle the remaining honey mustard sauce over the chicken or serve it on the side as a dipping sauce.Garnish with fresh herbs like parsley or thyme for added color and flavor.Tips:Chicken Thighs Option: If you prefer chicken thighs, follow the same cooking instructions but they may take a little longer to cook (around 8-10 minutes per side).Extra Veggies: You can add other vegetables to the roasting pan with the asparagus, like cherry tomatoes or bell peppers, to make it a more colorful dish.Serving Suggestions: Serve this dish with a side of mashed potatoes, quinoa, or a light salad for a well-rounded meal.
This Honey Mustard Chicken with Roasted Asparagus and Cheese is a perfect balance of savory, sweet, and tangy flavors. The tender chicken with a gooey cheese topping pairs wonderfully with the roasted asparagus, making this meal an easy and satisfying option for dinner!
