Honey Mustard Curry Chicken

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tsp 2 teaspoons sea salt
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Mustard, Whole Grain
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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 cup Honey
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  1 tbsp Vinegar, Apple Cider
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  0.3 tsp Cayenne Pepper, Ground
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  0.5 tsp Garlic powder
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  1 tsp Curry Powder, Ground
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  1 lbs Broccoli
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  Freshly Cracked Black Pepper, For Serving

Instructions

1. 1Pat the chicken breast dry with paper towels, then season all over with the sea salt, ground cayenne pepper, and freshly cracked black pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 3–4 minutes per side until golden brown, then remove to a plate.
3. 3In a small bowl, whisk together the whole grain mustard, Dijon mustard, honey, apple cider vinegar, garlic powder, and ground curry powder until smooth.
4. 4Return the chicken to the skillet and pour the honey-mustard sauce over it, turning to coat evenly. Cook over medium heat for 2–3 minutes until the sauce begins to bubble.
5. 5Add the broccoli florets to the skillet around the chicken, tossing lightly to coat with sauce. Cover with a lid and cook over medium heat for 8–12 minutes, stirring once halfway through, until the broccoli is tender-crisp and the chicken reaches an internal temperature of 165°F.
6. 6Divide the chicken and broccoli evenly into 4 airtight containers while hot, spooning the pan sauce over each portion.
7. 7Cool to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.