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Dijon Chicken

Recipe by:  Antonia Harvey, RD


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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



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



  • Line a 8x8inch baking pan with aluminum foil

  • Trim any excess fat off the chicken breast and place in the baking pan.

  • Combine all other ingredients in a small bowl.

  • 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.

  • 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.

  • Serve for dinner with a side of your favourite cooked veggies.

  • 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.

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