This paleo easy honey mustard chicken skillet is quick and healthy! It’s kid-friendly, 30 minute meal that makes great leftovers and perfect for busy weeknights!
PIN Easy Honey Mustard Chicken Skillet
Originally posted July 17/2014. Updated Nov 14/2017
Remember last week’s Cauliflower Rice Fish Taco Bowls where we talked about The Lego Movie?
If you follow me on Instagram, you would have seen that we finally watched it…and had a Lego building competition while we did so.
Sidenote: I won…until the Huberoni disassembled MY Lego airplane while I made dinner, so that he could harvest the pieces to make his creation (our Jeep) better.
The movie? I was SO LET DOWN. Mega 🙁 for realz.
So, that’s my sad story. Did I totally depress you and now you just can’t go on with your day?
Maybe that’s being a little over dramatic…but it’s not. You know it.
I take Lego very seriously folks.
HOW-EV-ER, there was ONE redeeming quality to our date night fail (aside from the fact that I know in MY mind that I won fair and square)
Square..like Legos. Get it?
I decided to make this easy honey mustard chicken skillet during the movie watch-age because 1. we established in the almond crusted chicken bites and the honey mustard slow cooker pork loin and rice that I am OBSESSED with honey mustard chicken. Or, really, honey mustard ANYTHING. I can’t even tell you how often I eat a honey mustard superfood Greek yogurt chicken salad sandwich for lunch.
and 2. it’s one of those quick and easy dinners that you can make while you do about 1 million other things at a time.
Here’s the breakdown to make this paleo honey mustard chicken recipe:
- Throw some protein packed, lean and mean chicken slices into a pan and stir them every so often.
- Watch Lego movie while you are not stirring. BUT, don’t get mad at your husband for harvesting Lego pieces and forget to stir, causing the chicken to get a leeettle extra browned.
Not that I know anything about that. Just a guess at what MIGHT happen.
- THEN, add asparagus and zucchini and pour in the easiest sauce, that you probably already have all zee ingredients for, and give it another stir and a few minutes of get-nice-and-thick-saucy-time.
Whatever that means.
And, VOILA you have dinner in the form of a honey mustard chicken stir fry.
Now, you may be a little wary of this easy-peasy (no peas) easy honey mustard chicken skillet because
- It’s not baked honey mustard chicken, which is kind of standard.
- its not like some “orange beef stir fry” in that it lacks the typical “Asian-y-ness” of a typical stir fry.
How-ev-er, there’s soy sauce. So, we’re golden.
I kid. But not about there being soy sauce, it’s in thur.
I pinky promise your taste budz that they will enjoy a non-Asiany- stir fry. And PRETTY SURE your WHOLE family will love this honey mustard chicken recipe.
I mean, who does not CRUSH HARD on the sweet and tangy, classic combination that is honey mustard?
I also pinky promise that you will love that you can almost make it with your eyes closed.
Disclaimer: Do not attempt that at home. Or anywhere else for that matter. Capeesh?
EYES (and mouth!) WIDE OPEN.
Easy Honey Mustard Chicken Skillet
This paleo easy honey mustard chicken skillet is quick and healthy! It's kid-friendly, 30 minute meal that makes great leftovers and perfect for busy weeknights!
- 1/4 Cup Slivered almonds
- 1 1/2 Tbsp Olive oil, divided
- 1 Tbsp Fresh garlic, minced
- 1 Pound Grass-fed Chicken breast, cut into strips
- 4 Cup Zucchini, sliced (about 2 small)
- 2 Cups Asaparagus, chopped (about 1 large bunch)
For the sauce:
- 1 Cup Reduced-sodium chicken broth
- 4 Tbsp Honey
- 1/4 Cup Dijon Mustard (make sure it's paleo friendly)
- 1 Tbsp Balsamic vinegar
- 1 Tbsp Tapioca starch *
- 2 tsp Reduced-sodium soy sauce (gluten free if needed)
- Pinch of sea salt
- Sliced fresh basil, for garnish
- Hot cooked rice or cauliflower rice, for serving
Heat your oven to 400 degrees and line a small baking sheet with parchment paper. Toast the almond in the oven until they are a light golden brown, only a few minutes. Set side.
Heat 1 Tbsp of the olive oil in a large pan on medium/high heat. Add in the garlic and cook until golden brown, just about 1 minute.
Turn the heat down to medium and add in the chicken breast strips. Cook, stirring every so often, until they pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
Once the chicken has been removed, turn the heat back up to medium high, add in the remaining oil and let it heat. Then, add in the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1 minute or two.
In a medium bowl, whisk together all the sauce ingredients, making sure to really dissolve the tapioca.
Add the sauce into the pan, stir and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick about 3-5 minutes.
Garnish with toasted almonds and basil and serve over quinoa or rice.
*You can use cornstarch too, but you may need a little less.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 10 POINTS+: 7. OLD POINTS: 6
(per 1 serving, not including sides)
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