Quick and Easy: Dijon maple baked chicken

I'm always on the the lookout for dinners I can make at Chef Boyardee speed that don't ever, EVER, involve actual Chef Boyardee products. Because if I were going that route I'd just serve Alpo over rice. Mmmm...hungry yet?

This is my new favorite go-to meal. A rare find that everyone, including the macaroni and cheese set, devours. I found the original recipe on wittyinthecity.com, and she modified it from a Trader Joe's recipe book. Any iteration is delicious and you can modify the ingredients to your family's tastes.

Best thing for working parents - you can prep this meal in 5 minutes in the morning or the night before, throw it in the fridge for the day, and put it in the oven as soon as you get home at night. By the time everyone is settled dinner is ready.

DIJON MAPLE BAKED CHICKEN
serves 2 adults, 2 kids (excellent as leftovers so consider a double-batch!)

Ingredients:
1 lb boneless, skinless organic chicken breasts (any cuts work)
1/2 C dijon mustard
1/4 C pure Grade A organic maple syrup
1 TB rice wine vinegar
salt and pepper
chopped fresh rosemary

Preheat oven to 450 degrees.

NOTE: If your chicken has been prepped in the morning and sitting in the refrigerator all day, place it in the cold oven and allow it to heat gradually as the oven warms up. Then bake as normal.

Cut chicken breasts into thick pieces. Place in a single layer in an 8x8 Pyrex dish. Salt and pepper chicken. Mix the mustard, syrup and vinegar to make the sauce. Pour over the chicken and bake in hot oven for 30-40 minutes or until chicken is done. Serve over quinoa, rice or pasta.  Top with fresh rosemary.

To cut time on really busy days, I use parboiled quinoa or brown rice like these that can be heated in the microwave and ready in 90 seconds.

VARIATION: If you like a sweeter sauce, reverse the dijon:maple ratio. Toss in some diced pineapple and jalapenos before baking and skip the rosemary.

Happy eating!