Honey Mustard Chicken & Zucchini

Honey Mustard Chicken & Zucchini 

juice of 1 fresh lemon
1 Tbs. apple cider vinegar
1/3 cup raw honey
3 Tbs. Dijon mustard
1/2 tsp. sea salt
black pepper, to taste
1/3 cup + 2 tsp. extra virgin olive oil

1 large chicken breast
sea salt and pepper

2 tsp. olive oil
1 small zucchini, shredded
sea salt and pepper, to taste

 

Combine the lemon juice through olive oil together in a high-speed blender. Puree until super smooth.

Meanwhile, preheat oven to 425 degrees. 

 

In a covered casserole dish, season the chicken breast with salt and pepper and bake for 30 minutes or so, until cooked through.

While the chicken is baking, preheat a small skillet to medium-low. Add olive oil and shredded zucchini, as well as salt and pepper. Stir and cook the shreds down until all the liquid has evaporated.

 

Once the chicken is done and cool enough to handle, transfer the breast to a large bowl, along with the zuke shreds. Using two forks, pull apart the chicken breast, shredding into medium-large pieces. Stir in the honey mustard sauce.

 

Serve over rice, with a little fresh spinach, and maybe some Maytag Bleu!