Discovering my inner chef: Honey dijon chicken

I eat a lot of chicken.

When I say I eat a lot of chicken, I don't mean a chicken breast here or there throughout the week—we're talking approximately two and a half pounds in a seven-day time span. It's gotten to the point where I have no shame in browsing the weekly grocery ads to see what stores offer the best deal on chicken. You know, adult things.

I'm not embarrassed to admit that I consume chicken at an alarming rate for a tiny female my size. (I'm a whopping 5 ft. tall, although I claim 5'1".) After all, when you're living the fit life, chicken usually becomes one of your staple foods…and no questions are asked when your coworkers pop into your office around 10 a.m., only to find you gnawing on a hunk of chicken. #totallynormal

Since I eat chicken so often, I typically don't branch out from my go-to cooking/seasoning methods. I either throw a few chicken breasts in the Crock Pot with chicken broth, spices and Frank's Red Hot Buffalo sauce and let the Crocker do the work, or I coat them in some kind of Mrs. Dash seasoning before tossing them on my George Foreman grill. When you food prep and cook chicken for Monday-Friday, you can't really get too crazy or try to make elaborate recipes.

Last weekend, I needed to make chicken before it went bad but didn't want "the usual." I had a bottle of spicy dijon mustard chillin in my purse (because I'm obsessed and eat mustard on 85% of my food, so it's normal to bring along condiments with you, right?), and I grabbed that, started rummaging through my cabinets and grabbed a few ingredients to concoct a sauce for the chicken.

Holy YUM, y'all. I ended up making an incredible honey dijon chicken. It's definitely one of my new favorites, so check it out!

Honey Djion Chicken
What you need:

• 3 large chicken breasts (I think we used 1.5-2 lbs.)
• 1/2 cup spicy dijon mustard
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar
• 2 packets of stevia
• 1 teaspoon garlic powder
• Pepper & paprika, to taste (you don't need much of this)

Instructions:

• Cut the chicken breasts into chunks—approximately 1 inch thick.
• Spray a large nonstick pan with cooking spray and put it on the stovetop with a low to medium heat.
• While the pan is heating, mix together the mustard, honey, vinegar, stevia and garlic powder.
• Transfer the chicken into the pan, then pour the sauce over the chicken. Mix until all of the chicken pieces are evenly coated with the sauce mixture.
• Sprinkle the pepper & paprika over the chicken.
• As the chicken cooks, stir/flip the pieces every 2-3 minutes. We left our chicken on the stove for maybe 15 minutes. 
• Cut into a few of the chicken pieces to make sure they are fully cooked and no pink is showing.

(Note: You can cook it on a higher heat, but I've had difficulty with the chicken getting too dry.)

One thing I loved about this recipe the short list of ingredients. I can't stand making recipes where you have to buy one random ingredient that you'll never use again. Luckily, I always have these items in my  pantry! I know what kind of chicken I'll be making for the next month...

Stay sweet [sweat] and sassy,

Kat