Roasted chipotle-honey mustard chicken

As mentioned in my previous post im going to be cooking a bunch of recipes from the Robin Miller cookbook I just purchased. This roasted chipotle-honey mustard chicken is one of them. It was really good although, I went a bit heavy on the chipotle, lesson learned...wowza! It was spicy. (note to self: measuring out ingredients is a good thing)

The best part about this recipe is that by making a few extra chicken breasts (I did 8) you can save them for other recipes later in the week. Tonight im using them for fancy chicken and sausage sandwiches then I will use them again on Friday for nutty asian chicken over noodles.

Recipe from Robin Rescues Dinner by Robin Miller

Notice that beautiful salad...the spinach is straight from our garden! (cant help but brag...it was really good)

Prep time : 10 min
Cook time: 30-45 min
Serves: 2-3

Cooking spray
2-3 chicken breast ( I did 8 so we would have leftovers)
Salt and Pepper
1/2 cup honey
1 tbs olive oil
1 tbs minced chipotle chili in adobo, plus 1 tsp sauce from can
2 tsp dijon mustard

Preheat oven to 400 degrees. Line baking sheet with foil and coat with cooking spray (don't forget this part as the honey will burn onto sheet pan while cooking). Arrange chicken on prepared pan and season with salt and pepper.

Whisk together honey, oil, chipotle chile with sauce and dijon in small bowl. Brush mixture over chicken.

Roast in oven 30-45 min or until chicken is cooked through.

Slice chicken and serve with brown rice.


  1. I love spinach!!! How difficult was it to grow? I have a really brown thumb.

  2. Its really easy to grow. The key is getting a drip system. It will do all the work for you. I have a brown thumb too and I have managed to grow lettuce, spinach, tomatoes, strawberries and roses.