Baked Honey Mustard Paprika and Turmeric Chicken (paleo, GF)

Grain-free, Dairy-free

Baked Honey Mustard Paprika and Turmeric Chicken| Perchance to Cook,

I’ve been loving baked chicken dishes lately, can you tell? They are just so easy, and result in such moist flavorful chicken, that I find myself tempted to make as many recipes and variations that I can. Plus, I’m officially starting “wedding diet” mode (my wedding is in 5 months), so I’m trying to make sure my meals keep me full and provide the protein that I need for my increased work outs.

And I have to say that this Baked Honey Mustard Paprika and Turmeric Chicken is just what the wedding doctor ordered. It cooks in 30 minutes, involves minimal prep, and results in a delicious chicken and veggie dish. Plus, its a good way to add turmeric to your diet, which is anti-inflammatory and full of antioxidants. Baked chicken for the win! 🙂

Baked Honey Mustard Paprika and Turmeric Chicken| Perchance to Cook,

I recently looked through my previous recipes to help me think about New Year’s resolutions for Perchance to Cook. While looking through my old posts, I realized something.

I majorly go through food phases.

What I mean by that is that it is so obvious when I am in the mood for a certain ingredient or obsessed with a new technique or tool. I mean, when I was into cherry tomatoes, I was INTO them. And when I first got my spiralizer, my blog was full of zoodles!

Baked Honey Mustard Paprika and Turmeric Chicken| Perchance to Cook,

Since I like to go with the motivation flow, I will continue to do that (hence another baked chicken recipe), however I would like to make some positive 2016 resolutions for this blog.

For starters, I want to get back into the posting groove. I’ve found it more difficult to keep up with posts without a fully stocked kitchen. When I moved to Ireland, I wasn’t able take my crock pots, slow cooker, food processor, juicer… the list goes on! (sigh). But I’m going to make an effort to think outside the box as to how to stay creative without all those things.

Baked Honey Mustard Paprika and Turmeric Chicken| Perchance to Cook,

I also want to really focus on consistently experimenting with healthy foods. Prior to moving, I was posting everything that my fiancé and I ate at home and it was easy to try new things all the time. But recently I’ve been feeling like I need to find recipes to post on the blog instead of the recipes finding me, which is no bueno.

This recipe is perfect for my first 2016 post because it found me! I was inspired by a dish my sister mentioned AND by all the recent articles I have been reading on the health benefits of turmeric. I was super excited to experiment with turmeric, since I never had before.

Baked Honey Mustard Paprika and Turmeric Chicken| Perchance to Cook,

This also ties into me taking time for myself when it comes to food. I hadn’t been posting as many recipes because I haven’t been taking the time to cook for myself. Which isn’t good for me, or the blog. No more skipping breakfast or eating whatever I can find for dinner. I want to give my body and taste buds what they deserve.

So get ready for lots of wedding diet recipes! (* this does not mean desserts will totally be off the table 🙂 )

Baked Honey Mustard Paprika and Turmeric Chicken| Perchance to Cook,

Lastly, I want to interact with you guys more! If you want to see a certain type of recipe or if you really liked or didn’t like something, I want to hear it! I really want this blog to continue to be a place where healthy recipes and tips are shared. I want it to be a place where one can see that a paleo, grain-free diet is not just nuts and berries, but it is a very fun creative lifestyle where you can pretty much eat anything you want! (with certain limits, of course). Cookies anyone?? 

I’m looking forward to making the positive life and blog changes needed to make 2016 really great!

5.0 from 1 reviews
Baked Honey Mustard Paprika and Turmeric Chicken (paleo, GF)
Prep time
Cook time
Total time
Serves: 4
  • around 1.75 pounds of chicken breast
  • ½ of a head of broccoli (cut up into smaller florets)
  • 1 cup of sliced white mushrooms
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅓ cup of honey
  • ⅓ cup of dijon mustard
  • 1 tsp dried basil
  • 1 tsp sweet paprika
  • ¼ tsp turmeric
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the chicken breasts in a lightly greased baking dish ( I used a glass dish). Surround the chicken with the broccoli florets, sprinkle the chicken with the sliced mushrooms, and set aside.
  3. In a small bowl, combine the salt, pepper, honey, mustard, basil, paprika, and turmeric. Mix well.
  4. Pour ½ of this mixture over the chicken (sprinkle some onto the broccoli as well), and evenly brush the sauce onto the chicken with a rubber spatula or spoon.
  5. Bake for 20 minutes, remove the dish from the oven and then coat the chicken with the other half of the sauce. Bake for another 10 minutes, then let the dish cool for a bit before serving.



    You mentioned things you’d like from us readers– input etc. Any entree with chicken breasts would be FABULOUS!!!! 🙂 (and no cilantro please)

    1. More chicken will definitley be coming your way! And don’t worry, cilantro and I are not friends. haha 🙂

  2. Attractive dish
    Love the warm winter dish Will try with endives

    1. sounds delicious!

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