Maple Mustard Chicken

Chicken can be prepared in so many ways.  From slow-cooking, to baking, to grilling, to frying... I could go on.  Not only can you cook chicken in a variety of ways, you can also season it pretty much however you'd like!  One of my favorite ways is with my Maple Mustard glaze.  It's my take on honey mustard, which I love so much, but need to steer clear of since honey is a high FODMAP food.  I could go into lots of detail on FODMAPs (saving that for another post!), but in short, foods that are high in FODMAPS are not easily digestible in some people, like me, whether the food is considered healthy or not.  I've been experimenting with maple syrup (always pure maple syrup!), in both my cooking and baking, and have grown to love it.  I used to be afraid that all the dish I created would have a strong maple syrup taste... you know, the that you associate with pancakes... but this is not necessarily always the case, and that's why I'm am embracing it!  This dish is so simple, it's hardly a recipe, but I do hope you enjoy it just as much as I do. 


  • 2 organic chicken breasts

  • Water

  • Ground black pepper

  • 2 Tbsp dijon mustard

  • 2 Tbsp pure maple syrup

What to Do:

  • Preheat oven to 375° F.

  • Place a sheet of aluminum foil across a baking sheet - you'll want the length to be longer than the baking sheet to make a pocket later.

  • Place both chicken breasts on foil and sprinkle each with a couple dashes of water and then a couple dashes of pepper.

  • Fold foil over the chicken breasts on all sides so that you create a closed pocket. Be sure that you allow for an air pocket on top of the chicken so that the foil does not touch the chicken.

  • Place baking sheet in oven for 15 minutes.

  • While chicken is baking, in a small bowl, combine maple syrup, dijon mustard, and a couple dashes of pepper. Mix well.

  • Remove baking sheet and place on counter. Carefully open the top of the foil pocket and pour the Maple Mustard glaze over each chicken breast.

  • Refold the foil over the chicken, allowing for an air pocket this time too.

  • Bake for 15-20 minutes; time will depend on size/thickness of the chicken.

  • Remove from oven and serve however you wish! You can shred the chicken, cut it into chunks, or leave it as is. I love serving mine shredded over a bed of greens with squash and avocado.

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