Honey Mustard Chicken

After a long day of Christmas shopping I came home starving for dinner and wanted nothing more than something fast and tasty. After thinking about my options I quickly decided on making my favourite honey mustard chicken dish.

This very simple dish will delight your taste buds. It is a must try. The flavours blend together to be sweet at the same time as tangy.

I mean, sure, I could have just picked up a pizza or something else that I didn't have to cook.

But who needs take out when I can make this...

So fast and oh so simple. 

Honey, mustard and cider vinegar are really a match made in heaven!

Honey Mustard Chicken with Sauce (serves 3)

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Ingredients:

• 3 boneless, skinless chicken breasts, slightly pounded
• 1 tsp extra-virgin olive oil, plus more for cooking the chicken
• 1 clove garlic, minced
• 1 Tbsp un-pasturized honey
• 2 Tbsp grainy Dijon mustard
• 1 Tbsp apple cider vinegar
• 1 Tbsp water
• sea salt and black pepper, to taste 

Directions:

1. In a small bowl, whisk together 1 tsp of olive oil, minced garlic, honey, mustard, cider vinegar and water. Hit with a little salt and pepper to suit your taste if desired. 
2. Heat a large skillet over medium-high heat, add a few splashes of olive oil (or olive oil cooking spray) to the pan and saute chicken for 5-10 minutes or until cooked through and no longer pink on the inside.
3. Add honey mustard mixture to the pan and saute with the chicken for 2-3 minutes. 
4. Serve chicken and then top with the honey-mustard sauce from the pan. Pair with your favourtie veggies. It goes great with baked sweet potato fries or roasted potatoes, and steamed green beans.

Note: The thicker the chicken breasts are the longer they will take to cook. Just pound them slightly with a rolling pin or pan to ensure even cooking.

Vegetable Chicken Soup with Orzo

Are you getting sick of pumpkin yet?

I've got a veggie soup that will fix that. Starring the lovely whole grain kamut in the form of orzo pasta.

Heads up! We're going savory today.

With the influx of fall and colder weather all I would like to do is hunker down and eat hot soup.

Like this one. 

It's seriously becoming one of my favourite soups. Whenever I make it I'm always sure to make enough for lunch leftovers the next day. I have never tried orzo before until I made this. It's shape is similar to rice but it's texture is very tender and soft.

The parmesan cheese may seem like a strange addition to vegetable soup, but believe me it's a match made in heaven. The older the parmesan cheese, the better. It will have less fat and even more flavour. It's also high in calcium. But whatever you do don't buy that pre-grated stuff. It's just not fresh.

I highly recommend you get a really nice rye or pumpernickel loaf of bread to go with this on the side. Perfect for swiping the bowl with!

Vegetable Chicken Soup with Orzo (serves 4-6) adapted from Chicken & Vegetable Soup

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Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 large onion, chopped
• 1/2 cup chopped carrot
• 1 cup brussels sprouts, cut into halves
• 1 Tbsp minced fresh garlic
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• 1-2 whole sprigs of thyme
• 1 (14 oz) can no-salt added tomatoes
• 4 cups of no-salt added, fat-free chicken broth
• 1/2 cup dry (uncooked) kamut orzo
• 1 cup green beans, cut into 1 inch pieces
• 1 cup grilled chicken, shredded
• Grated Parmesan cheese for topping (about a tablespoon per bowl)

Directions:

1. In a large pot over medium-high heat heat the olive oil. Swirl to coat the pan.
2. Add onion, carrot, brussels sprouts, garlic, black pepper and sea salt. Saute for 5 minutes, stirring every so often until the onions are translucent. 
3. Add chicken broth and tomatoes. Bring to a low rolling boil. Then add the orzo and green beans; cook 3-5 minutes more. Stir in the shredded chicken.
4. Taste and add more salt/pepper if needed.
5. Serve hot and top with grated parmesan cheese.