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I’ve been using a version of this recipe for years. I love the simplicity of it and it’s so delicious. I recommend using a good quality fresh salsa without added sugar (check the label for added sugar, glucose, fructose and other sweeteners).

Serves 4

  • 2 large or 4 small skinless chicken breasts (cut large chicken breasts in half for a proper serving size)
  • 1C fresh salsa (mild or medium, hot if you like it!)
  • 2T honey
  • 1T Dijon mustard

In an oven safe pan lay the chicken breasts. In a separate bowl mix together the salsa, honey & mustard and then pour over the chicken. Bake uncovered for 20-25 minutes (until the cut chicken is no longer pink). While it’s cooking get that rice on cooking and steam your veggies. Voila! Dinner is served in 30 minutes or less!

I usually serve this with steamed green beans and wild rice or quinoa.

Got leftovers?! Why not make THIS simple pasta dish for dinner TOMORROW?

As your whole grain pasta cooks (I use ancient grains penne) sautee 1 onion and 1 clove of garlic (minced) with 2T sundried tomatoes in oil. I then added 1/2C of fresh salsa and my leftover salsa chicken, throw in the cooked pasta and you’re done. I topped it with a sprinkle of goat feta.

Salsa chicken pasta