Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, oven roasted dijon chicken breasts (150 calories). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
You need of Fresh ground pepper. 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.
Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Oven Roasted Dijon Chicken Breasts (150 calories) is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Oven Roasted Dijon Chicken Breasts (150 calories):
- Make ready 4 THIN cut Boneless skinless Chicken Breasts
- Prepare 118 calories per breast
- Take Sauce
- Get Total 70 Calories for Sauce
- Take 1/4 cup Dijon Mustard
- Take 2 tbsp Garlic, minced
- Get Salt
- Get Fresh ground pepper
- Get Garnish
- Take Total 10 calories for garnish
- Make ready 2 cups Arugala
- Take 2 tbsp olive oil
- Take Salt
- Take Pepper
Toss arugala in olive oil and salt and pepper. 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. Here is how you cook that.
Steps 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.)
Chicken Breast (Oven Roasted, Fat Free, Sliced). Chicken Breast Meat and Skin (Broilers or Fryers, Roasted, Cooked). This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. Mix bread crumbs and cheese in alrge resealable plastic food storage bag. Mix butter and mustard in shallow dish.
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