Easy Honey Mustard Chicken Skillet

Heat oven to 400ºF and line a small baking sheet with parchment paper. Toast almonds in the oven until they are a light golden brown, only a few minutes. Set side.

Heat 1 tablespoon of the olive oil in a large pan on medium/high heat. Add garlic and cook until golden brown, just about 1 minute.

Turn the heat down to medium and add chicken breast strips. Cook, stirring every so often, until they pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.

Once chicken has been removed, turn heat back up to medium high. Add remaining oil and let it heat. Add zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add chicken pieces back in and cook for 1 minute or two.

In a medium bowl, whisk together all the sauce ingredients, making sure to really dissolve the tapioca.
Add sauce into the pan, stir and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick about 3–5 minutes.

Garnish with toasted almonds and basil and serve over quinoa or rice. Devour.

Note: You can use cornstarch instead of tapioca starch, but you may need a little less.