The Essentials of Bodypart Specialization: Quad Training
It is important to keep in mind that these 10 key suggestions for Quad training will fly in the face ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
Taurine
Taurine is one of the best amino acids to help improve muscle soreness because it helps to push glutamate conversion ...
Showcasing Your Physique – A Guide for Maximum Impact in 7 Days
The line between success and failure come showtime is notoriously small. As many competitors will tell you, the final 7 ...
Protein Rotation …why?
One of the best strategies you can apply with success to a bodybuilders diet is protein rotation. In essence, eating ...
Hack Your Sleep for Faster Results
In today’s society, emphasis is placed on work and productivity over anything else. This could mean sacrificing quality of nutrition ...
MCT’s versus LCTs: Which are best for boosting performance and burning fat?
Not all fats are created equal. Put simply, there are good fats and bad fats: the so called unsaturated and ...
See More
Thyme Honey (or Maple Syrup) Mustard Chicken Breast
2-4 servings
Ingredients:
2 lb chicken breast, sliced in half or pounded thin
1 tsp paprika
1 tsp black pepper
1/2 tsp salt
1 onion, sliced
1 Tb thyme
1 Tb apple cider vinegar
2 Tb honey (or maple syrup)
1 Tb stone-ground mustard
1/4 c chicken stock (can sub water)
1-2 Tb coconut or mct oil
Note: Ideally, you should use an oven-proof skillet for this recipe, so you can go straight
from the stovetop into the oven. If you don’t have one, just transfer the chicken and sauce to an ovenproof pan when you get to that step.
Directions:
1. Preheat oven to 400 degrees.
2. Spread paprika, pepper, and salt over chicken breast.
3. Heat oil in a skillet over medium heat. Add chicken and cook for 5 minutes, until brown.
4. Turn chicken over and cook for another 5 minutes (doesn’t need to be completely cooked).
5. Remove chicken and set aside.
6. Add onion, thyme, vinegar, honey, mustard, and chicken stock to pan over medium heat.
7. Cook for 3-4 minutes, or until liquid starts to reduce and thicken.
8. Add chicken back to pan**, spooning liquid over the top. Bake for 10-15 minutes or until chicken is done.
9. Plate chicken, spooning onion-stock mixture over the top to serve.
Can store up to 3 days.
