Honey Curry Chicken

How do you feel about sidewalk chalk?

My boy is into it. Big time. Sometimes he colors himself, but most of the time he places requests so I can test out my artistic prowess. Or, as the case may be, my lack thereof. "Mama," he says, forcing chalk into my hand and guiding it to the sidewalk. "Draw NASCAR."

Yep. He's a car guy.

Now, along with many NASCARs in hues of pink, yellow, and blue, our back patio is littered with renditions of Indycars, fences, and air conditioners. Because I am realistic about my capabilities, I say in all honesty...they look terrible. I can't draw worth a lick.

I mention this because I took pictures of today's recipe on my back patio. That was the only place I could find decent lighting at dinner time. So I plunked my casserole dish on top of the chicken scratch and snapped away.

Honey Curry Chicken is simple and delicious. A marinade of pantry staples doubles as a rich sauce. Bonus points because it looks fancy when you top it with vibrant green cilantro.

And I think you'll agree...it's a good thing I can cook better than I draw.

Honey Curry Chicken
Adapted from Baked Bree
Serves: 4

1/3 cup honey
1/3 cup grainy mustard (or substitute Dijon)
1/4 cup low-sodium soy sauce
1 tablespoon curry powder
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh cilantro

In a gallon-sized Ziploc baggie, combine honey, mustard, soy sauce, and curry powder. Mush the bag together until everything is combined. Add chicken breasts and mush the bag around again until they're evenly coated. Refrigerate the chicken overnight.

When you're ready to cook dinner, preheat the oven to 400 degrees. Grease a 9" x 13" baking dish with cooking spray. Dump the marinated chicken and the sauce into the prepared dish and cover with foil. Bake covered for 20 minutes. Uncover and use tongs to flip the chicken over. Continue to bake until chicken reaches an internal temperature of 165 degrees, 10-15 minutes. Sprinkle with cilantro and serve chicken with additional sauce poured over top.

P.S. In case you're looking for a complete meal idea, I served Honey Curry Chicken with Coconut Rice, Sauteed Broccoli, and Pineapple.