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Serves 2 (serving size: 1 chicken breast)
The tangy marinade adds tenderness and flavor to everyday plain chicken breasts. These days, most chicken breasts are huge, so finding a 4- to 5-ounce breast is almost impossible. If you can find a 9- to 10-ounce breast, cut it in half lengthwise to get the right size—butchers in some markets can help with this. Make it with Skillet Green Beans with Blistered Corn and Tomatoes, pictured.
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1 garlic clove, grated
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1 1/2 tablespoons olive oil
- 2 (4-ounce) boneless, skinless chicken breasts
- Calories 234
- Fat 13g
- Satfat 2g
- Unsatfat 10g
- Protein 26g
- Carbohydrate 1g
- Fiber 0g
- Sugars 0g
- Sodium 262mg
- Calcium 1% DV
- Potassium 11% DV
How to Make It
Preheat the oven to 400°F.
Combine the lemon juice, mustard, garlic, pepper, and salt in a small bowl. Slowly whisk in the oil until emulsified. Coat the chicken with the dressing.
Heat a small nonstick skillet over medium-high. Cook the chicken until browned, about 3 minutes per side. Place the chicken on a baking sheet lined with foil.
Roast at 400°F until a thermometer inserted into the thickest part of the chicken registers 165°F, about 5 to 6 minutes. Let rest 5 minutes. Reserve one breast for Day 2 Lunch.