Turmeric has an earthy flavor that makes it a great ingredient for fall foods. Today’s recipe is prepped and on the table in 30 minutes. Brush chicken with a sweet and tangy marinade featuring turmeric and bake until golden. Serve with steamed green beans and Florida mushrooms.
Honey Mustard Turmeric Chicken
Yield: 6 servings
1/2 cup Florida honey
1/3 cup Dijon mustard
1/4 cup plain low-fat yogurt
1/4 cup olive oil
2 teaspoons ground turmeric
1/2 teaspoon fresh thyme Leaves
3 boneless skinless chicken breasts, about 8 ounces each
1. Preheat oven to 400F. Mix all ingredients, except chicken, in medium bowl with wire whisk until well blended. Reserve 3 tablespoons for brushing. Set aside.
2. Place chicken in large sealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Place chicken in glass baking dish sprayed with no stick cooking spray. Bake 15 minutes. Brush with reserved marinade. Bake 5 to 10 minutes longer or until chicken is cooked through. Let stand 5 minutes before serving.
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