I follow a plant-based diet most of the time. I have food intolerances to  the following foods: corn, beef, pork, shrimp and other shellfish, and milk. I eat meat once a week, but I’m working towards once to twice a month.  My husband Brett, on the other hand can eat any and everything and not gain a pound. Cooking dinner without creating two different dinners can be quite challenging. This is one of my go-to recipes when I want to cook something that both my husband and I can enjoy.

Ingredients

Yields 4 to 6 servings

Chicken Breasts ( Grass-fed and Antibiotic Free, if possible) 5 to 8 pieces

Balsamic Vinegar – 1 Cup

Honey -2 Teaspoons

Garlic – 1 to 2 cloves (chopped)

Creole Mustard – 2 Tablespoons

Ground Mustard Seed – 1 Teaspoon

Garlic Chili Pepper Paste (optional ) used for a little spice

Sesame Oil or Olive Oil – 1/2 cup

Salt- 1 Teaspoon

Pepper 1 Teaspoon

Cumin- 1 Teaspoon

Smoked paprika 1 Teaspoon

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 Preparation and Cooking directions

Pre-heat oven to 375 degrees

Salt and pepper chicken and set aside. In a large mixing bowl whisk all other ingredients together. After whisking marinade together add chicken breasts and allow to marinate for 30 minutes to 1 hour. The longer you marinate the chicken the more pronounced the flavors will be. Place marinated chicken in a baking or roasting pan and pour remaining marinade over the chicken. Bake meat for 45 minutes to 1 hour or until juices run clear and the marinade has created a glaze on then chicken breasts. Another great way to enjoy this dish is to add some vegetables  such as cauliflower, potatoes, carrots, or cherry tomatoes to the roasting pan to create a delicious one pan meal.