Friday, January 27, 2012

Baked Dijon & Lime Chicken

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This is probably one of my easiest prep, throw in the oven dishes to date! And did I mention it's delicious? Enjoy!
  • 3-4 boneless, skinless chicken breasts, cut into large chunks
  • 3 tbsp Dijon mustard
  • 1 tbsp light mayonnaise
  • 1 clove garlic, crushed
  • 1 lime, zested then juiced 
  • 3/4 tsp pepper
  • salt (optional) 
    • The original recipe added salt after rinsing the chicken. I opted for the lower sodium version and couldn't tell it was missing)
  • dried parsley (original recipe called for parsley but I was out - still turned out great!)
  • cooking spray
  1. Preheat oven to 350°. Spray a large casserole dish with cooking spray.
  2. Cut chicken into large chunks (or you can leave them whole. Keep in mind your cooking time will need to be increased to around 45-50 minutes). Rinse the chicken & pat dry. Place chicken in large bowl.
  3. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
  4. Place chicken in dish as a single layer. Top the chicken with dried parsley. 
  5. Bake until cooked through, about 30-35 minutes. 
  6. Finish the chicken under the broiler until it is golden brown. 
  7. Serve chicken with the pan juices drizzled over the top.
 Courtesy of Gina's Skinny Recipes
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