Springtime Elderberry Honey Glazed Chicken with Roasted Citrus Asparagus

a light, flavorful dish that highlights the floral and fruity notes of your elderberry creamed honey!

Serves: 4 | Prep Time: 15 min | Cook Time: 30 min

Ingredients

For the Elderberry Honey Glazed Chicken:

• 4 boneless, skinless chicken breasts
• ¼ cup Eastside Honey Elderberry Creamed Honey
• 2 tbsp Dijon mustard
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the Roasted Citrus Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Zest of 1 lemon
• Juice of ½ lemon
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp crushed red pepper flakes (optional)

Instructions

1. Prepare the glaze: In a small bowl, whisk together the elderberry creamed honey, Dijon mustard, balsamic vinegar, garlic, thyme, salt, and pepper until smooth.

2. Marinate the chicken: Place the chicken breasts in a dish or zip-top bag and coat them with half of the glaze. Let marinate for at least 30 minutes (or up to 4 hours) in the fridge.

3. Cook the chicken:

   • Heat 2 tbsp olive oil in a large skillet over medium heat.
   • Remove the chicken from the marinade (discard excess) and cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temp 165°F).
   • In the last few minutes, brush the remaining glaze over the chicken and let it caramelize.

4. Roast the asparagus:

   • Preheat the oven to 400°F.
   • Toss asparagus with olive oil, lemon zest, lemon juice, salt, and pepper on a baking sheet.
   • Roast for 12-15 minutes until tender but slightly crisp.

5. Serve: Plate the chicken with the roasted asparagus and drizzle any remaining glaze from the pan over the top.

6. Enjoy! Serve with a side of rice, quinoa, or a fresh spring salad for a complete meal.

This recipe makes great use of elderberry creamed honey, adding a sweet, tangy depth to the chicken while pairing beautifully with the bright citrus asparagus.😊🐝