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Photo: Jennifer Causey; Styling: Kira Corbin
This is a super-simple, healthy lunch you can either prepare out of last-night's dinner, or make in a batch for several days of healthy lunches. The key here is the honey-mustard dip, which gives new vibrancy to the veggies and protein. Green beans and potatoes work well here, as they stay firm and taste delicious cold—as does the chicken.
How to Make It
To prepare the honey-mustard vinaigrette, combine mayonnaise, Dijon mustard, 2 teaspoons water, and honey in a small bowl, stirring with a whisk.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Add chicken to grill pan; cook 2 1/2 minutes on each side or until done. Reserve remaining 3 chicken strips for another use.
Bring potatoes to a boil in a medium saucepan filled with water. Cook 18 minutes. Add green beans; cook 3 minutes. Drain; rinse with cold water. Drain. Cut potatoes into wedges. Serve honey-mustard mixture with 3 chicken strips, potatoes, and green beans for dipping.