Honey Mustard Baked Chicken Recipe
Ladies, let’s face it: dinner shouldn’t feel like a full-time job or a Pinterest fail waiting to happen.
This honey mustard baked chicken recipe fakes gourmet effortlessly while staying completely vegan, so no birds are crying in the kitchen.
Sweet, tangy, and sticky enough to make your fingers blush, it delivers flavor punch bigger than your Monday morning coffee.
Herbs and plant-based protein team up like a power duo, making every bite taste indulgent without wrecking your diet or sanity.
Serve it for guests or yourself and watch impressed eyebrows raise while you sip wine, barely lifting a whisk.
Honey Mustard Baked Chicken Recipe
A vegan honey mustard baked chicken featuring plant-based protein coated in a sweet and tangy mustard glaze, baked to perfection.
Ingredients
- 2 cups seitan or extra-firm tofu pressed and sliced
- 3 tbsp Dijon mustard
- 2 tbsp maple syrup or agave nectar
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Lightly grease baking dish.
- In a bowl, whisk Dijon mustard, maple syrup, olive oil, apple cider vinegar, garlic powder, paprika, salt, and pepper.
- Coat seitan or tofu slices evenly with the honey mustard mixture.
- Arrange pieces in baking dish; drizzle remaining glaze on top.
- Bake for 30–35 minutes, flipping halfway, until golden brown and slightly sticky.
- Sprinkle parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 270
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
Vitamins & Minerals (per serving, approx.)
- Iron: 22%
- Calcium: 15%
- Vitamin B6: 12%
- Magnesium: 18%
- Potassium: 20%
Tips to Enhance Flavor
- Marinate protein overnight for a stronger honey mustard punch.
- Add smoked paprika for a subtle BBQ vibe.
- Serve with roasted veggies or mashed potatoes for comfort-level maximum.
