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Honey Mustard Curried Chicken

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Gluten Free Dairy Free Serves 4

  • ⅓ Cup Vegan Butter Melted
  • ¼ Cup Dijon-style Prepared Mustard
  • ⅓ Cup Raw Local Honey
  • 4 tsp Curry Powder
  • 1 Pinch Ground Cayenne Pepper
  • 4 Breast Halves Boneless Skinless Chicken
  • 1 tsp Turmeric Powder

Directions:

In a medium bowl combine butter, honey, mustard, curry, cayenne, and turmeric powder. Mix ingredients well. Place chicken in a 9×13 inch baking dish and pour liquid mixture over the chicken. Cover and place in the refrigerator for at least 4 hours or overnight. Preheat the oven to 375 degrees. Remove the dish from the refrigerator and bake covered for 10 minutes. Remove cover and continue to bake for 10 minutes or until chicken is cooked through. Time will vary based on thickness and size of chicken. I serve with roasted vegetables and a starch (usually quinoa or rice side dish). Enjoy!

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