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Week of 4/4/22

Grilled Honey-Mustard Chicken
with sweet potato and green bean salad

Active: 45 Total: 70
Original GF Paleo Vegetarian
Grilled Honey-Mustard Chicken

It feels like warmer weather is on the horizon with this sweet-savory chicken and a sweet potato salad that's great served warm or chilled.
Smarts: The honey in the glaze can burn easily, so be sure to cook this chicken over low-medium heat and move it or reduce the heat as needed as soon as the chicken turns golden brown. Slicing the chicken breasts in half also helps so that the chicken cooks through quickly while the honey-mustard marinade gets nicely caramelized.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
57

Ingredients

Metric
Servings:
4
Grilled Honey-Mustard Chicken:
  • Mustard, Dijon - 2 Tbsp (preferably a whole grain style)
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Honey - 1 Tbsp
  • Salt - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
Tangy Sweet Potato and Green Bean Salad:
  • Sweet potatoes - 1 1/2 lbs , cubed
  • Green beans - 1 lb , trimmed and chopped into bite-sized lengths
  • Garlic - 2 cloves , chopped
  • Vinegar, sherry - 3 Tbsp (sub red wine vinegar)
  • Mustard, Dijon - 2 tsp (preferably a whole grain style)
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
  • Green onions - 2 stalks , chopped, green and white parts combined

Choose Cooking Method

Prep

  1. Make marinade - Whisk together mustard (portion for chicken), cooking oil, lemon juice (portion for chicken), aminos, honey, salt, dried oregano, and black pepper. (Can be done up to 5 days ahead)

  2. Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Halve breasts to thin. Combine with marinade, turning to coat. Marinate chicken for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Sweet potatoes / Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Make dressing - Whisk together garlic, vinegar, mustard (portion for salad), and lemon juice (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)

  5. Boil sweet potatoes and green beans - Bring a large stock pot of salted water to a boil. Add sweet potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, 10 to 13 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. Drain and rinse under cool water. (Can be done up to 4 days ahead)

  6. Green onions - Chop green onions. (Can be done 1 day ahead)

  7. Make potato salad - Combine sweet potatoes and green beans with dressing and green onions.

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Make

  1. Preheat grill to to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil.

  2. Remove chicken from marinade (discard any extra marinade).

  3. Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes. (Note: Watch the chicken closely to avoid burning and move it to lower heat as soon as it starts to brown in spots.)

  4. Give sweet potato salad a stir. Season with some salt and pepper.

  5. Serve chicken with sweet potato salad on the side. Enjoy!

Prep

  1. Make marinade - Whisk together mustard (portion for chicken), cooking oil, lemon juice (portion for chicken), aminos, honey, salt, dried oregano, and black pepper. (Can be done up to 5 days ahead)

  2. Marinate chicken - Halve breasts to thin. Combine with marinade, turning to coat. Marinate chicken for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Sweet potatoes / Green beans / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Make dressing - Whisk together garlic, vinegar, mustard (portion for salad), and lemon juice (portion for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)

  5. Boil sweet potatoes and green beans - Bring a large stock pot of salted water to a boil. Add sweet potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, 10 to 13 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. Drain and rinse under cool water. (Can be done up to 4 days ahead)

  6. Green onions - Chop green onions. (Can be done 1 day ahead)

  7. Make potato salad - Combine sweet potatoes and green beans with dressing and green onions.

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Make

  1. Remove chicken from marinade (discard any extra marinade).

  2. Heat a skillet over low-medium heat. Drizzle pan with some cooking oil. Sear chicken until golden brown and cooked through, 3 to 4 minutes per side. Watch the chicken closely and reduce heat as soon as it starts to brown in spots to prevent burning. (Chicken is done when internal temperature reaches 165F / 74C degrees.)

  3. Give sweet potato salad a stir. Season with some salt and pepper.

  4. Serve chicken with sweet potato salad on the side. Enjoy!

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