baked honey mustard chicken

1. Baked Honey Mustard Chicken

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, salt, and pepper.
3. Place chicken breasts in a baking dish and brush with the honey mustard mixture, making sure to cover all sides.
4. Bake for 20-25 minutes or until chicken is cooked through.
5. Remove from oven and let it rest for 5 minutes before serving.
6. Chickpea and Quinoa Salad

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 1/2 cup chopped parsley
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

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Directions:

1. In a large bowl, combine cooked quinoa, chickpeas, chopped red bell pepper, chopped red onion, and chopped parsley.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
5. Peanut Butter Banana Smoothie

• 2 ripe bananas
• 2 tbsp peanut butter
• 1 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 tbsp honey
• 1/2 cup ice cubes

Directions:

1. Peel and slice bananas.
2. Add the bananas, peanut butter, almond milk, vanilla extract, honey, and ice cubes to a blender.
3. Blend until smooth and creamy.
4. Pour into glasses and serve immediately.