Happy Friday friends!

This recipe was highly requested by Antonia on Instagram! I am always happy to fulfill recipe requests, and to be honest this is one of my favorite chicken recipes! I hope you all have a beautiful Friday and weekend to come. 🙂

Featured above:

Delicious chicken, lemon rice pilaf, and zucchini tomato saute. 

 Greek Style Creamy Honey Mustard Chicken 

Ingredients:

• 2 pounds of chicken breast
• 1/3 cup of honey
• 1/4 cup of dijon mustard
• 1/3 cup of chicken broth
• 1 teaspoon of turmeric powder
• 1/2 cup of Fage Greek yogurt
• 1 cup of almond milk (you can use any milk of your choice)
• 2 large garlic cloves, minced
• Pinch of  oregano
• Pinch of paprika
• Pinch of black pepper
• Pinch of salt
• 1 tablespoon corn starch with 1 tablespoon of water
• Serve with chopped parsley & lemon slices

Method: 

1. In a large bowl combine the honey, mustard, chicken broth, and whisk to combine. Add the garlic, oregano, paprika, pepper, and salt.
2. Marinate the chicken in this sauce for about 20 minutes in the refrigerator. Then prepare a big pan on the medium heat with olive oil. Place chicken breasts inside the pan and sear for a few minutes until lightly brown.
3. Remove chicken from heat and set aside.
4. Place the marinade in the pan over medium heat and cook for about 1 minute until sauce begins to thicken and then add yogurt, and almond milk and reduce heat. (Season a bit more if needed.)  Stir to combine in the pan.
5. Stir together the cornstarch and water together in a paste. Then whisk into the sauce.
6. Place chicken back in the pan with the sauce, and cook the chicken through until done.
7. Remove from heat and serve with parsley and lemon.