Maple Mustard Chicken

September 23, 2013

Great for All Phases!


1/3 cup ground mustard (no sugar added)
3 tablespoons Walden Farms Pancake Syrup
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
2 teaspoons soy sauce
1/2 teaspoon black pepper
1 garlic clove, minced
6-8 chicken breasts
1/4 teaspoon sea salt
1 tablespoon olive oil


Combine the first 7 ingredients in small bowl. Add half of the mixture in a zip-lock bag and reserve the remaining mixture. Add the chicken to the bag and let sit in the fridge for 2 hours or longer. The more the chicken sits, the more the flavors will mix together and taste even better! Preheat grill or a large skillet on medium-high heat and add a tablespoon or so of fat. Remove chicken from the baggy. Add a bit of sea salt on the chicken, and place the chicken on the grill or in the skillet to cook. The chicken will need cook for about 8-10 minutes on both sides or until done. lf you are cooking in a skillet and want the chicken to cook a bit quicker, add a bit of water and cover to let the steaming begin. Serve the chicken on top of any sort of veggies you like and top with reserved mustard mixture.  Use a mixture of zucchini noodles (zucchini sliced thin with a mandolin) and some broccoli, sautéed up with the chicken when it is almost done cooking!



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