Guava-Lime Glazed Chicken

- Serve garnished with lime wedges and fresh cilantro for a pop of color. 

- Accompany it with a side of coconut rice or quinoa to absorb the delicious sauce. 

• In a bowl, whisk together the guava rosé balsamic, Persian lime infused olive oil, minced garlic, salt, pepper, and thyme.
• Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken.
• Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

• Preheat your oven to 400°F

• In a small bowl, mix the wildflower honey mustard with a tablespoon of the remaining marinade (if there is any left) to create a glaze.

• Remove the chicken from the marinade and place it in a baking dish.
• Brush the honey mustard glaze over the top of each chicken breast.
• Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F 

• Remove the chicken from the oven and let it rest for a few minutes.
• Garnish with fresh cilantro or parsley if desired. Serve with your choice of sides, such as steamed vegetables or a fresh salad.

Serve garnished with lime wedges and fresh cilantro for a pop of color. Accompany it with a side salad, rice, or quinoa to absorb the delicious sauce.