Honey Mustard Chicken

In a large mixing bowl, combine raw honey, stone ground mustard, paprika, sea salt, ground black pepper, apple cider vinegar, garlic powder, cayenne, cumin, and dried ginger and stir well.

Add boneless, skinless chicken breasts and submerge into the marinade. Cover with plastic wrap and place in the fridge for at least an hour or up to overnight. (You could also place everything into a large ziplock bag as well.)

Once the chicken has marinated, heat olive oil over medium-high heat in a large skillet. Once oil is hot, add chicken and cook flipping occasionally, until chicken is cooked through and golden brown on all sides, about 4–6 minutes per side.

Garnish with chopped Italian parsley, if desired.