Pechuga de pollo al horno con miel y mostaza

Ingredientes

• 4 boneless, skinless chicken breasts
• 1/4 cup kosher salt
• 4 cups warm water
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons stone ground mustard
• 2 tablespoons yellow mustard
• 2 tablespoon olive oil (divided)
• 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt
• 1/2 teaspoon pepper
• Pinch-1/8 teaspoon cayenne pepper
• Optional: 2 lbs red potatoes (cut into 1/2” cubes)
• Optional: 1 lb green beans (ends trimmed)
• For Garnish: 2 tablespoons fresh parsley, finely chopped

Preparación

1. 1

   Brine chicken: In a glass dish, dissolve kosher salt in warm water and add chicken fillets. Let sit for 15-30 minutes. Rinse and pat dry.

2. 2

   Make sauce: Whisk together honey, Dijon mustard, stone ground mustard, yellow mustard, and olive oil. Reserve some sauce for serving.

3. 3

   Prepare potatoes: Microwave cubed potatoes with water for 6 minutes. Drain and toss with olive oil, salt, and pepper before placing in a greased baking dish.

4. 4

   Add green beans: Toss with olive oil, salt, and pepper; arrange them in the baking dish with potatoes.

5. 5

   Season chicken: Coat chicken in olive oil and spice mixture before placing on top of vegetables in the baking dish. Brush with reserved honey mustard sauce.

6. 6

   Bake: Cover with foil and bake at 400°F for 25 minutes. Uncover and check doneness (165°F). Continue baking if necessary.