Honey Dijon Chicken Take Two

Happy Monday to all!!

I had a relatively relaxing-chill weekend. It was exactly what I needed!

My cleanse is going well, staying on track and sticking to it! I crave certain things every now and then but then it usually passes after a few minutes. I just try not to concentrate on it. Tougher than it seems.

I've been doing a lot of yoga lately and loving it. I am so glad my friend Erika asked me to go to a class a couple weeks back. It's a great way to tone up. I purchased Bethenny's, from NY Housewives and Bethenny Ever After, yoga dvd that she does with yoga instructor Kristin McGee. I know what most of you are thinking, why buy a DVD when I can go and take classes and why her. Why?? Because one- I don't want to have to pay $14-18 everytime I go and two- my gym doesn't offer yoga classes often. And why Bethenny's DVD... well I tried out her "Body By Bethenny" yoga on Comcast's ON DEMAND section and loved it. So that's why!

Her DVD is really good and there is even a 10 minute strength-training session afterwards. LOVE IT.

Anyways, back to the honey dijon chicken.

As promised I have a recipe for the marinade! Yay! Granted, they're rough measurements, but good enough!

I paired the chicken with some roasted asparagus and a cous cous.

Honey Dijon Chicken

Ingredients: (Serves 4)

• 8 Chicken tenders or 4 breasts 
• 2 Tbs. Extra virgin olive oil 
• 1 Tbs. dijon mustard (I use the one from Trader Joe's; GF) 
• A squeeze of honey 
• 1 Tbs. brown sugar 
• 1 Tbs. crushed garlic 
• salt and pepper to taste 
• A bunch of asparagus (10-12 stalks)

Directions: 

For the marinade combine the brown sugar, honey, dijon mustard, crushed garlic, olive oil, salt and pepper in a bowl and mix well. Set aside. If you have chicken tenders either leave them whole or cut in half. Chicken breasts cut in half. I cut my chicken tenders in half. Poke the chicken with a fork and put into a zip top bag. Pour the marinade on top, close the zip top bag and mix the marinade with the chicken by "smushing" it around in the bag. Place in refrigerator either overnight or for a couple hours.

Preheat oven to 400 degrees and line a baking sheet with foil. Drizzle a little EVOO over the asparagus and season with salt and pepper. Bake in the oven for about 20-30 mins. While asparagus is cooking, heat a pan and add in the chicken. You may drizzle a little EVOO to the pan but it's not necessary. Takes about 7-10 minutes to cook the chicken if they are the cut up chicken tenders, maybe less. Once cooked through remove from the pan and place on a plate. Remove the cooked asparagus and place on a plate or in a big bowl. Serve and enjoy!

The aftermath. This fed my mom, dad and I.
They must've like it!

It was even better the second time around!

If you have any questions about the recipe don't hesitate to ask! I'm really bad at taking exact measurements when cooking, I usually just eyeball everything. Except when I am baking.

I'm going to enjoy the rest of my night!

XO Jen