Curry Dijon Agave Chicken

Featured in the Honolulu Star-Advertiser on May 30, 2012.



Curry Dijon Agave Chicken

  • 1/3 cup butter, melted
  • 1/3 cup agave nectar (available at health food stores and most local supermarkets)
  • 1/4 cup Dijon-style prepared mustard
  • 4 teaspoons curry powder
  • 1/8 teaspoon ground cayenne pepper (adjust to taste)
  • 4 skinless, boneless chicken breasts


In a medium bowl, combine the melted butter, agave nectar, mustard, curry powder and cayenne powder; mix well. Place chicken in a 9 x 13-inch baking pan and pour honey-mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

Preheat oven to 375°F. Remove pan from refrigerator and bake, covered, for 10 minutes. Remove cover; baste with sauce from pan, and bake about 10 minutes or more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are). Makes 4 servings.

Approximate Nutrient Analysis per serving:
400 calories, 170 g fat, 10 g saturated fat, 150 mg cholesterol, 400 mg sodium, 22 g carbohydrate, 2 g fiber, 21 g sugar, 40 g protein


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