Chicken Zucchini Bake with Jalapeno Jelly and Lemon Thyme Honey Mustard


  • 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


  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt and pepper on both sides.
  3. In a large oven-safe baking dish, arrange the chicken breasts and sliced zucchinis.
  4. Brush the chicken and zucchini with olive oil, ensuring they are well-coated.
  5. Spoon jalapeno jelly over each chicken breast, spreading it evenly.
  6. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the zucchini is tender.
  7. 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.
  8. Once the chicken is done, remove the baking dish from the oven.
  9. Drizzle the Lemon Thyme Honey Mustard over the chicken and zucchini.
  10. 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.