Raw honey and a deeply pungent stoneground, Dijon mustard are two inherently amazing gustatory sensations.
Completely separate in flavor profiles and tasting elements, they seem to embody their own sensibilities and entirely different descriptives from one another.
Their origins differ incredibly as well.
Whole, ground, cracked, or bruised mustard seeds mixed with water, salt, lemon juice, and other liquids, create a paste or sauce ranging in color from bright yellow to dark brown and run a palate spectrum from sweet to spicy to downright tangy.
The sticky sweet, deeply devious raw honey extracted from the hives of bees underhandedly tickles the tongue with an artful form of mildly nectarous to saliently, over the top sweet.
And when the two silhouetted flavors collide, they seem to create a match made in heaven.
Especially when that match includes plenty of sea salt and pepper with a touch of tang.
Honey Mustard Chicken and Zucchini
juice of 1 fresh lemon
1 Tbs. apple cider vinegar
1/3 cup raw honey
3 Tbs. Dijon mustard
1/2 tsp. sea salt
black pepper, to taste
1/3 cup + 2 tsp. extra virgin olive oil
1 large chicken breast
sea salt and pepper
2 tsp. olive oil
1 small zucchini, shredded
sea salt and pepper, to taste
Combine the lemon juice through olive oil together in a high speed blender. Puree until super smooth.
Meanwhile, preheat oven to 425 degrees. In a covered casserole dish, season the chicken breast with salt and pepper and bake for 30 minutes or so, until cooked through.
While the chicken is baking, preheat a small skillet to medium-low. Add olive oil and shredded zucchini, as well as salt and pepper. Stir and cook the shreds down until all the liquid has evaporated.
Once the chicken is done and cool enough to handle, transfer the breast to a large bowl, along with the zuke shreds. Using two forks, pull apart the chicken breast, shredding into medium-large pieces. Stir in the honey mustard sauce.
Serve over rice, with a little fresh spinach, and maybe some Maytag Bleu!