Monday, October 13, 2014

Honey Curry Chicken

Another gorgeous autumn day is in the books. 10.5 perfect miles left me feeling confident and happy.
I don't know where my niece found this, but it made me smile when she sent it to me. Whenever I want to run long (especially on a Monday) this gets me moving:

After a good run, I'm usually feeling like I deserve a treat. Today I indulged in diet Dr. Pepper and this delicious bread:

It was perfect!

 I After I've spoiled myself, I crave something warm and somewhat spicy to finish filling my belly. A curry dish comes to mind. Tonight it's Honey Curry Chicken.


The recipe is super easy and everyone in the family cleans their plate. What you get is a spicy-sweet chicken with the warm flavors of curry, onion and peppers. And all those peppers and onions give me a chance to use  my new favorite kitchen tool: the Vidalia Chop Wizard (not a paid endorsement). Seriously, the whole family loves chopping fruits and veggies with this tool. And that makes me one happy mother!


Honey Curry Chicken

  • Chicken breast (3 large or 8 tenderloins)

  • 1/2 C chicken broth

  • 1/2 medium onion chopped

  • 1 C chopped sweet bell pepper

  • 1/4 C honey

  • 1/4 C prepared mustard

  • 1 Tbsp curry powder

  • 1 tsp chili powder

  • salt and pepper to taste

  • 1 tsp cinnamon (optional, but a nice addition)

Combine all ingredients except chicken and mix well. Pour mixture over chicken in either a crock pot or large casserole dish and toss or stir to completely coat chicken. Bake at 375 degrees for 1 hour or until chicken is well done and falling apart--OR cook in crock pot on low for eight hours or high for four (preferred method). Serve over rice or quinoa (this recipe tastes great with quinoa so give it a try!), and with a healthy side of green veggies. Enjoy!

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