Baked Honey Mustard Chicken

with Asparagus and Lemon Pepper Orzo

Servings: 4
Time: 50 minutes

INGREDIENTS:

4 boneless, skinless chicken breasts
2 tsp salt
1 tsp garlic powder
1 ⅛  tsp paprika  
1 tsp pepper 
2 tbsp olive oil
¼ cup honey
1 tbsp dijon mustard
1 tbsp yellow mustard
1 tbsp wholegrain mustard
½ tsp white vinegar
4 sprigs fresh rosemary
1 bundle of asparagus with ends trimmed 
1 cup uncooked orzo 
3 tbsp butter
1 lemon juiced 

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees. Grease a 9x13 baking dish with cooking spray and set aside. Also grease an 8x8 baking dish with cooking spray and set aside. 
  2. Heat 1 ½ tbsp olive oil in a skillet. Season chicken breasts with 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and ½ tsp pepper. Add chicken breasts to the skillet and cook for 2 minutes on each side - or until browned. 
  3. Meanwhile, prepare the honey mustard sauce and combine ½ tbsp olive oil, honey, yellow mustard, dijon mustard, wholegrain mustard, white vinegar, and 1/8 tsp paprika in a small mixing bowl. Mix until well combined. 
  4. Transfer chicken breasts to the baking dish. Pour the honey mustard sauce over the chicken breasts, turning the chicken over to cover each breast entirely. 
  5. Arrange the rosemary sprigs between the chicken breasts. Cover with foil and bake for 20 minutes or until cooked through to 165 degrees. 
  6. Place chopped asparagus into the 8x8 baking with 2 tbsp of cut up butter pieces on top. Cover and toss with 1 tsp salt, ½ tsp pepper, and juice of ½ lemon. 
  7. Bake asparagus for 15 minutes or until tender.
  8. While asparagus and chicken are baking, bring a medium size pot of water to a rolling boil and cook orzo. Once finished, drain and return to the pot. 
  9. In the pot of orzo, mix in 1 tbsp butter, ¼ tsp pepper, and juice of ½ lemon. Stir until well combined. 
  10. Remove chicken from the oven and serve alongside asparagus and lemon pepper orzo.