What you are looking in the photo above is called Mustard Roasted Chicken from a book called Anabolic Cooking. It’s prepared and ready to go into the oven!
Frankly, the Anabolic Cooking book I mention may not be for everyone.
For example, if you are a head chef at a restaurant and you already make extensive food dishes, these recipes might give you a chuckle. But if you are like most of us “kitchen-phobic” bodybuilders or just the 90% of the population that might want to eat healthier but simply is scared off by the word cooking… or has no idea where to start… or hates the idea …
Then the Anabolic Cooking book might be just what you need. For starters, here’s another fantastic easy bake chicken recipe. For years I had two types of chicken that I would make for my bodybuilding meals:
* plain chicken
* lemon pepper chicken
Fact is, I didn’t know how to cook, I wasn’t interested in spending hours in the kitchen making elaborate meals and I thought it was nearly impossible to really taste up chicken without screwing up my macro-nutrient ratios.
Until I discovered that cooking chicken in a variety of ways can be simple, healthy and tasty. The mustard roasted chicken recipe will soon become a favorite I am sure of it.
This takes little time to prepare, it cooks quickly, tastes delicious, keeps the chicken moist AND you can make a big batch of it and use it during the week for your protein needs.
Here is how you make the easy baked chicken recipe called Mustard Chicken from the Anabolic Cooking book by Dave Ruel.
- 4 skinless chicken breasts (6oz each)
- 1/4 cup Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1/2 teaspoon paprika
Marc’s Notes: I used dried parsley for even quicker preparation or if you don’t have any fresh parsley at the time. Dried will make it less of a fresh parsley taste but it gets the job done.
- Preheat oven to 425 degrees F
- Combine mustard and parsley in a bowl
- Arrange chicken breasts, skin side up, in a shallow baking pan
- Brush with mustard mixture.
- Sprinkle with paprika
- Bake 30 minutes or until cooked
Marc’s Notes: Depending on your oven, the cooking times may vary. I’ve found that 350 degrees F for 30 minutes is more than enough. I use a baking sheet and place tin foil along the bottom as you see in the photo above. Try it both ways and see what you like.
(per serving; makes 4 servings)
The finished product:
Cooking doesn’t have to be difficult or to time consuming. You can prep a meal like this and have it cooked and stored in 45 minutes or less. Depending on how much chicken you make, you’ll have enough protein for every meal of the day.
Try this easy baked chicken recipe and let me know your comments below.
- Marc David