Having a boyfriend that cooks is a complete game changer. For those of you that don't know our story, Rob is actually the main reason I started my blog. He is the one that got me to appreciate eating healthy after being THE pickiest eater for 22 years!
When we met in 2014, I had just graduated college and was living in San Francisco. I lived in an apartment with 4 other roommates and we had a HUGE kitchen so I started cooking a lot to save money. Since I was still a picky eater at the time, I kept it simple - mostly frozen turkey or salmon burgers from Trader Joes with a side of sauteed spinach (boring I know!) Rob was following a paleo diet and his lifestyle rubbed off on me. I finally started experimenting with different foods and flavors.
Rob and I both grew up with parents who love to cook so when we moved in together in New York, we made it a priority to cook most of our meals - except for the special date nights we go on every couple of weeks!
Now, back to this chicken recipe...When I got home from Ireland earlier this week, I was still SO jet lagged. Rob was nice enough to do all of the grocery shopping before I got home and the fridge was FULLY stocked. He even had this delicious dinner waiting for me so all I had to do was sit back and enjoy. If you don't have a boyfriend that cooks, don't fret! This meal is so easy to make that YOU can make it to.
Prep Time: 8 minutes Cook Time: 24 minutes
- 1 lb of boneless skinless chicken thighs or chicken breasts
- 1.5 tbsp Dijon mustard
- 1 tbsp olive oil
- salt & pepper to taste
- A handful of fresh herbs (sage & rosemary)
- Pre-heat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl add chicken breasts, olive oil, Dijon mustard and salt & pepper. Coat evenly so it covers the entire chicken.
- Transfer to baking sheet and cook for 24 minutes, flipping halfway through.
- Serve with a side salad, roasted butternut squash or carrot and parsnip fries!