6 chicken breasts (with or without skin)
Fresh rocket, to serve
Lemon wedges, to serve
MARINADE:
3 tbsp wholegrain or Dijon mustard
¼ cup NOMU Extra Virgin Olive Oil
½ cup honey
60ml soy sauce
½ orange, zest and juice
1 tbsp NOMU Cajun Rub
NOMU Sea Salt and NOMU Black Pepper
Preheat the oven to 200˚C.
To make the marinade, place all of the ingredients in a bowl and whisk together. Place the chicken breasts into a bowl with the marinade and
leave for an hour (ideally the chicken should marinate overnight if you have the time and the forethought).
Heat an oven-proof pan and gently brown the chicken on both sides. Baste with some more marinade and place in the oven for 20-40 minutes until cooked through. The cooking time will vary greatly depending on the thickness of your chicken breasts and whether they are on or off the bone. To check if they are cooked, pierce with the tip of a sharp knife – the juices should run clear. If they are still pink, cook further.
Serve the honey mustard chicken with a side of rocket leaves and organic lemon wedges.
Tip: For a variation on the marinade, you can add any of the following: NOMU Roast Rub, NOMU Peri-Peri Rub, garlic, ginger, thyme and sage.
6 chicken breasts (with or without skin)
Fresh rocket, to serve
Lemon wedges, to serve
MARINADE:
3 tbsp wholegrain or Dijon mustard
¼ cup NOMU Extra Virgin Olive Oil
½ cup honey
60ml soy sauce
½ orange, zest and juice
1 tbsp NOMU Cajun Rub
NOMU Sea Salt and NOMU Black Pepper
Preheat the oven to 200˚C.
To make the marinade, place all of the ingredients in a bowl and whisk together. Place the chicken breasts into a bowl with the marinade and
leave for an hour (ideally the chicken should marinate overnight if you have the time and the forethought).
Heat an oven-proof pan and gently brown the chicken on both sides. Baste with some more marinade and place in the oven for 20-40 minutes until cooked through. The cooking time will vary greatly depending on the thickness of your chicken breasts and whether they are on or off the bone. To check if they are cooked, pierce with the tip of a sharp knife – the juices should run clear. If they are still pink, cook further.
Serve the honey mustard chicken with a side of rocket leaves and organic lemon wedges.
Tip: For a variation on the marinade, you can add any of the following: NOMU Roast Rub, NOMU Peri-Peri Rub, garlic, ginger, thyme and sage.
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