Oven Roasted Dijon Chicken Breasts (150 calories)
Oven Roasted Dijon Chicken Breasts (150 calories)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, oven roasted dijon chicken breasts (150 calories). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Oven Roasted Dijon Chicken Breasts (150 calories) is something that I have loved my whole life. They’re nice and they look fantastic.

Toss arugala in olive oil and salt and pepper. Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast. You need of Fresh ground pepper.

To begin with this particular recipe, we have to prepare a few components. You can have oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Oven Roasted Dijon Chicken Breasts (150 calories):
  1. Prepare THIN cut Boneless skinless Chicken Breasts
  2. Prepare 118 calories per breast
  3. Take Sauce
  4. Take Total 70 Calories for Sauce
  5. Take Dijon Mustard
  6. Get Garlic, minced
  7. Prepare Salt
  8. Take Fresh ground pepper
  9. Make ready Garnish
  10. Take Total 10 calories for garnish
  11. Prepare Arugala
  12. Make ready olive oil
  13. Make ready Salt
  14. Prepare Pepper

Place chicken on an oiled tray, add any extra left over sauce in the bowl to the tops of the. Here is how you cook it. Here is how you achieve it. Toss arugala in olive oil and salt and pepper.

Steps to make Oven Roasted Dijon Chicken Breasts (150 calories):
  1. In a mixing bowl, add all ingredients for the sauce and whisk together.
  2. In a flat container put your chicken breasts in. Add sauce let chill in fridge for 1 hour.
  3. Pre heat oven to 375. Place chicken on an oiled tray, add any extra left over sauce in the bowl to the tops of the breats, bake uncovered in the oven for 30 minutes.
  4. Toss arugala in olive oil and salt and pepper. Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast. Serve with Mashed Cauliflower (optional.)

Toss arugala in olive oil and salt and pepper. Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast. Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish. Mix bread crumbs and cheese in alrge resealable plastic food storage bag. Mix butter and mustard in shallow dish.

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