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.