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Maple Mustard Chicken with Tangy Lemon Chili Broccolini

Maple Mustard Chicken with Tangy Lemon Chili Broccolini is a flavorful, well-balanced dish that’s perfect for a wholesome dinner. Tender chicken is glazed with a sweet and zesty maple-Dijon sauce, paired with broccolini tossed in a bright lemon chili dressing and topped with slivered almonds for crunch. Served over brown rice or quinoa, it’s a satisfying blend of savory, spicy, and citrusy notes. Great for meal prep or a fresh weeknight meal.

Maple Mustard Chicken with Tangy Lemon Chili Broccolini is a flavorful, well-balanced dish that’s perfect for a wholesome dinner. Tender chicken is glazed with a sweet and zesty maple-Dijon sauce, paired with broccolini tossed in a bright lemon chili dressing and topped with slivered almonds for crunch. Served over brown rice or quinoa, it’s a satisfying blend of savory, spicy, and citrusy notes. Great for meal prep or a fresh weeknight meal.

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  • Prep time
    20 min
  • Cooking time
    30 min
  • Servings
    4
  • Difficulty
    Medium

Ingredients

For the Veggies
  • 1 large bunch of broccolini (trim about ½ inch off the ends) OR 1 large head of broccoli (cut into bite-sized florets)
  • Salt (for the boiling water + to taste)
  • 1 tablespoon Original Spread
  • ¼ cup slivered almonds (optional, toasted or raw)
For the Lemon Chili Sauce:
  • 1 teaspoon lemon zest (about half a lemon)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon crushed red pepper flakes (adjust to your heat preference)
  • Salt and pepper to taste
For the Chicken:
For Serving:
  • 2 cups cooked brown rice or quinoa

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      Make the Lemon Chili Sauce
      1. In a small bowl or jar, combine all sauce ingredients.
      2. Whisk or shake everything together until well combined. Set aside.
      Toast the Almonds (Optional but recommended)
      1. Place a small dry skillet over medium heat.
      2. Add the slivered almonds and toast, stirring often, for 2–4 minutes, or until they’re lightly golden and fragrant.
      3. Immediately transfer them to a plate to cool (this prevents burning). Set aside.
      Cook the Broccolini
      1. Bring a large pot of water to a boil. Add a generous pinch of salt (this seasons the broccolini).
      2. Carefully add the broccolini.
      3. Boil for 1–3 minutes, just until the color brightens and the stems are fork-tender. Don't overcook—you want it to still have a bit of crunch.
      4. Drain well and set aside.
      Cook the Chicken
      1. Combine the I Can’t Believe It’s Not Butter, lemon juice, Dijon mustard and maple syrup.
      2. Grill chicken, brushing with the I Can’t Believe It’s Not Butter mixture until chicken is cooked through.
      Sauté and Dress
      1. In the same pot or a large skillet, melt the 1 tablespoon of I Can’t Believe It’s Not Butter over medium heat.
      2. Add the drained broccolini and sauté for 2–3 minutes, just to heat it through and add flavor.
      3. Pour in the lemon chili dressing and toss everything to coat well.
      4. Cook for another minute, just until the dressing is warmed and clinging to the veggies.
      Serve
      1. Serve the veggies over brown rice or quinoa and the grilled chicken breast.
      2. Sprinkle toasted (or raw) slivered almonds over the top.

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