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Prep time:  15 min    Cook time:  40 min

I love this dish because I can quickly prepare it, throw it in the oven, and multi-task some house stuff while everything is cooking! ;)


This is a quick and easy dinner, here's what you'll need:

  • 6 skinless, boneless chicken halves

  • 1/2 cup honey

  • 1/2 cup prepared mustard

  • 1 tsp dried basil

  • 1 tsp paprika

  • 1/2 tsp dried parsley

  • salt and pepper to taste (but I do not add either during competition meals)

  • brown rice

  • green veggie of choice

  • 1-2 pats of butter



  1. Preheat oven to 350 degrees

  2. Prepare your brown rice in cooker

  3. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover

  4. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving

  5. Check on your brown rice.  When it's about 3/4 of the way cooked, add the 1-2 pats of  butter (and none of this fake crap) and stir to coat the rice then let the rice finish cooking.  This helps keep the brown rice moist when you reheat the leftovers!

  6. After you place the chicken back in the oven for the final 10 minutes, steam your veggies

  7. Makes 4-6 servings (or a few lunches...YUM!)  

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