We hear all the time from Little Spoon moms that they love our Babyblends just as much as their babes. Whether they’re sneaking a taste during mealtime or mixing the leftovers into a cocktail, even parents can’t get enough of our fresh, organic blends. We tapped chef, TV host, cookbook author, blogger and recipe developer Nikki Dinki for another parent-approved Little Spoon recipe! If you couldn’t get enough of her Spinach Chickpea Meatballs, you’ll love this glazed chicken recipe made with our ever-popular Sweet Potato Apple Blueberry Flax blend.
Balsamic Honey Mustard Glazed Chicken
Serves 4; Makes 1 cup glaze
- ½ cup apple cider
- 1 4-ounce container Little
- Little Spoon Sweet Potato Apple Blueberry Flax
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon mustard
- 1 teaspoon kosher salt
- 4 small chicken breasts
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Directions
- In a small pot over medium-high heat, combine the apple cider, Little Spoon Babyblend, balsamic vinegar, honey, mustard, and ¼ tsp salt. Bring the liquid to a gentle boil, then reduce the heat to low and simmer. Stir frequently until the glaze is thick and brushable, about 20 minutes.
- Heat oil on a grill pan over medium-high heat. While the pan heats up, season the chicken with the remaining ¾ teaspoon salt and the pepper. Once the grill is hot, add the chicken and cook until very brown, 5 to 7 minutes. Then flip the chicken, brushing half of the glaze onto the cooked side, and continue to cook until the chicken is brown on all sides and cooked through, another 5 to 7 minutes. Flip the chicken again and brush the remaining half of the glaze on the unglazed side. Serve hot and dig in!
