Happy Patriot’s Day….for those who celebrate, which is mostly Massachusetts, Maine and Wisconsin. It’s also when the Boston Marathon is held. So, it was a nice day off for me and the first warm, sunny day we have had in weeks. I spent it relaxing and driving around town in search of the perfect tiny table for a friend’s beach cottage, 
dropping her son off at golf lessons and hitting a sale at Old Navy. You can never have too many white t-shirts. 🙂
We had dinner at Chili’s with the kids, and I splurged a little on a glass of chardonnay and had some chips and salsa and guacamole. Dinner was a salad with grilled chicken and ranch dressing. So good.
But lunch is what I really want to tell you about. Honey mustard chicken that was phenomenal….like crazy good and you need to make it ASAP. The key is letting it marinade for an hour, then cooking covered for 20 minutes, then uncovered for 10 to let it brown. It makes the most moist and flavorful chicken with a juicy sauce. This is going to be a staple and it’s ridiculously easy.
I mixed one tablespoon of honey, with two tablespoons of dijon mustard, then dredged two 4 ounce boneless chicken breasts in it, covering both sides completely, then placed on a sheet of tin foil, poured the rest of the mustard mix over the top and then drew the sides and top over the chicken and pinched it shut. I let it sit in the fridge for an hour, then threw it in the oven, still closed up, for about 20 minutes on 375, then opened the foil completely and let it cook another 10 minutes. You have to try it to understand. It’s that good and virtually fat-free. 🙂
Today was a vacation day, so there was no walking and no squats.