Dijon Chicken
This recipe is great as a quick weeknight meal and the leftovers can help add variety to your sandwich routine.
Using this chicken breast in a sandwich instead of store-bought deli meat can help you lower your sodium and fat intake.
Serves: 2
Ingredients:
2 boneless skinless chicken breast
1 ½ tbsp djion mustard
1 ½ tbsp balsamic vinegar
1 ½ tbsp lemon juice
1 garlic clove, minced
½ tsp paprika
Instructions:
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Line a 8x8inch baking pan with aluminum foil
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Trim any excess fat off the chicken breast and place in the baking pan.
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Combine all other ingredients in a small bowl.
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Pour the marinade over the chicken, cover baking pan with tin foil, and put in fridge. Let marinate for at least 30 minutes and up to two hours.
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Bake the chicken for 20-30 minutes at 400 degrees Fahrenheit or until a meat thermometer inserted into the thickest part of the breast reads 165 degrees Fahrenheit.
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Serve for dinner with a side of your favourite cooked veggies.
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Use leftovers to make chicken sandwiches for lunch the next day—try slicing the chicken thinly and having it on whole wheat bread with a thin layer of low-fat mayo and your favourite sandwich toppings.