This recipe is quick and easy- and most importantly, delicious!
Tonight I used four large boneless, skinless chicken breasts, each cut in half.
1 cup dijon mustard
1/2 cup agave nectar, honey, homemade medjool date sweetener, or sweetener of choice
2 Tbsp rice vinegar
4 large boneless, skinless chicken breasts, each cut in half
6 boneless, skinless chicken thighs
sea salt to taste
ground black pepper to taste
homemade Season All* to taste
Bragg Organic Sprinkles to taste
ground dried rosemary
Preheat oven to 450 degrees.
Simply mix the three sauce ingredients together in a medium small bowl.
Place chicken in large baking dish and season both sides with sea salt, pepper, Season All and Bragg Sprinkles.
Pour all of the sauce over the chicken to cover completely.
Bake, uncovered, in preheated oven for 40-45 minutes. Spoon or baste extra sauce/gravy over chicken. Sprinkle top with the ground rosemary (fresh is fine- It’s February now as I write and I only have fresh-from-my-garden-from-last-summer rosemary that I have dried and freshly ground).
Serve with golden potatoes and a salad…