Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, oven roasted dijon chicken breasts (150 calories). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Oven Roasted Dijon Chicken Breasts (150 calories) is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Oven Roasted Dijon Chicken Breasts (150 calories):
- Make ready 4 THIN cut Boneless skinless Chicken Breasts
- Take 118 calories per breast
- Prepare Sauce
- Take Total 70 Calories for Sauce
- Make ready 1/4 cup Dijon Mustard
- Make ready 2 tbsp Garlic, minced
- Prepare Salt
- Make ready Fresh ground pepper
- Get Garnish
- Get Total 10 calories for garnish
- Prepare 2 cups Arugala
- Make ready 2 tbsp olive oil
- Take Salt
- Get Pepper
Place chicken on an oiled tray, add any extra left over sauce in the bowl to the tops of the. In a mixing bowl, add all ingredients for the sauce and whisk together. In a flat container put your chicken breasts in. Place chicken on an oiled tray, add any extra left over sauce in the bowl to the tops of the.
Instructions to make Oven Roasted Dijon Chicken Breasts (150 calories):
- In a mixing bowl, add all ingredients for the sauce and whisk together.
- In a flat container put your chicken breasts in. Add sauce let chill in fridge for 1 hour.
- 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.
- 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. In a small bowl, stir together all ingredients except chicken or turkey. Add chicken and toss to coat well. Here is how you cook it.
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