Oven Roasted Chicken with Honey Mustard and Quick Pickles

If you want to add an extra dimension to this mix, use hot honey to make the honey mustard (or add a pinch of crushed red pepper flakes).

As Featured in The Applegatarian.


  • 3 mini cucumbers, very thinly sliced
  • 1 shallot, very thinly sliced
  • 1 Tbsp apple cider vinegar
  • ¼ tsp kosher salt
  • 2 Tbsp Dijon mustard
  • 1½ Tbsp honey
  • 12 slices APPLEGATE NATURALS® Oven Roasted Chicken Breast
  • 12 thin puffed rice cakes
  • 1 cup watercress


  • To make the quick pickles, combine the cucumbers, shallot, vinegar and salt in a bowl and toss gently to combine. Refrigerate for at least 30 minutes before using.
  • Stir together the mustard and honey in a small bowl.
  • Lay 1 slice roast chicken on each rice cake. Top with a drizzle of honey mustard, a few quick pickles and some watercress.