Sweet Potato Balsamic Honey Mustard Glazed Chicken

Chef, TV host, cookbook author, blogger and recipe developer Nikki Dinki's Little Spoon chicken recipe!

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


  1. 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.
  2. 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!

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