Ever since our gym opened here in Madison, I have been attending a Thursday morning bootcamp class with a few other women. It has always been a quick 25-minute workout that uses High Intensity Interval Training to give us an effective sweat in a short amount of time. Recently, Mark (the owner and class instructor) switched things up a little bit and turned the class into a combination of toning and yoga. It’s low-impact, gentle on our bodies, and still short-and-sweet. I leave each session feeling energized, optimistic, flexible, and calm. The less-is-more approach to working out is a welcome change for my mind and body, and it’s something that I’ve been working to translate into other aspects of my life as well.
At a time of year when we’re already feeling stressed by social obligations and holiday to-do lists, the last thing that we need to worry about is what to serve for dinner. This easy 30-minute meal is like a yoga pose for your meal plan: flexible, nourishing, and simple.
You can slice the meat and serve it on sandwiches; you can spoon the chicken and sauce over rice or pasta; or you can just plate the meat with a veggie and soak up the mustard sauce with a crusty hunk of bread.
Feeding our families does not have to be complicated, difficult, time consuming, or painful. At the end of the day, the goal is to bring everyone together around the table, take a time-out from our chaotic schedules, enjoy some good food, and connect with each other. Fortunately, this Dump-and-Bake Honey Mustard Chicken only requires 5 minutes of prep and 5 ingredients for a healthy dinner that the entire family can enjoy…making it the perfect example of less is more.
In this season of excess and indulgence, I hope that you will consider the less-is-more approach to not only your cooking, but also to other aspects of your life. Do what feels good to your body and your mind; choose soothing and calm over stressful and loud; and just be kind to yourself. A wholesome and delicious honey mustard chicken dinner, a warm fire with a mug of tea, and a cozy blanket are really all that we need, right?
- ¾ cup honey
- ¾ cup Dijon mustard
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 6 small boneless, skinless chicken breasts (about 24 ounces total)
- In a 11 x 7-inch casserole dish, whisk together honey, mustard, curry powder, and soy sauce. Add chicken to the dish, toss to coat, and cover dish with foil.
- If time allows, marinate in the refrigerator for at least a few hours (or overnight). If you don’t have time to marinate the meat, that’s fine too. It will still taste great!
- Preheat oven to 425 degrees F.
- Bake for 20-25 minutes, or until meat thermometer reads 165 degrees F.* Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!