Chicken Zucchini Bake with Jalapeno Jelly and Lemon Thyme Honey Mustard
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 medium-sized zucchinis, sliced
- 1/2 cup jalapeno jelly
- 1/4 cup olive oil
- Salt and pepper to taste
For the Lemon Thyme Honey Mustard:
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In a large oven-safe baking dish, arrange the chicken breasts and sliced zucchinis.
- Brush the chicken and zucchini with olive oil, ensuring they are well-coated.
- Spoon jalapeno jelly over each chicken breast, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the zucchini is tender.
- While the chicken is baking, prepare the Lemon Thyme Honey Mustard. In a small bowl, whisk together Dijon mustard, honey, lemon juice, chopped thyme, salt, and pepper until well combined.
- Once the chicken is done, remove the baking dish from the oven.
- Drizzle the Lemon Thyme Honey Mustard over the chicken and zucchini.
- Serve hot and enjoy!
Nutrition Facts: (Note: Nutrition facts are approximate and may vary based on specific ingredients and portion sizes.)
- Serving Size: 1 chicken breast with zucchini and sauce
- Calories: ~400
- Total Fat: ~18g
- Saturated Fat: ~3g
- Cholesterol: ~100mg
- Sodium: ~400mg
- Total Carbohydrates: ~30g
- Dietary Fiber: ~2g
- Sugars: ~20g
- Protein: ~30g
These nutrition facts are based on a rough estimate and may vary based on specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and restrictions.