Baked Dijon Chicken Breasts with Sautéed Veggies
This light and healthy recipe makes an easy dinner that will leave you feeling satisfied and good. We've used zucchini in our version but yellow summer squash works just as well. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
For the chicken:
4 tablespoons olive oil
4 tablespoons Dijon mustard
4 cloves garlic, peeled and minced
Juice from 1 fresh lemon
1/2 teaspoon sweet paprika
4 large boneless, skinless chicken breasts
1/4 cup chicken stock or dry white wine
Salt and pepper, to taste
2 tablespoons fresh chopped parsley, for garnish
For the veggies:
1 tablespoon olive oil
2 zucchini or Summer Squash, sliced into 1/4" rounds
1/2 yellow or sweet onion, sliced
2 cloves garlic, minced
Salt and pepper, to taste
Steamed white rice, for serving (optional)
4 tablespoons olive oil
4 tablespoons Dijon mustard
4 cloves garlic, peeled and minced
Juice from 1 fresh lemon
1/2 teaspoon sweet paprika
4 large boneless, skinless chicken breasts
1/4 cup chicken stock or dry white wine
Salt and pepper, to taste
2 tablespoons fresh chopped parsley, for garnish
For the veggies:
1 tablespoon olive oil
2 zucchini or Summer Squash, sliced into 1/4" rounds
1/2 yellow or sweet onion, sliced
2 cloves garlic, minced
Salt and pepper, to taste
Steamed white rice, for serving (optional)
Directions
Make the chicken: Preheat your oven to 400 F.
Combine the oil, mustard, garlic, lemon juice and paprika in a small bowl.
Arrange the chicken breasts in a glass baking dish. Season generously with salt and pepper. Drizzle mustard sauce over the chicken breasts, making sure to coat the top of all the chicken pieces. Pour the wine or stock into the bottom of the baking dish.
Bake until the chicken's juices run clear (about 20-30 minutes, depending on the thickness of your chicken breasts). Remove from oven, cover with foil, and let rest while you make the veggies.
To make the veggies, heat a skillet to medium-high. Add oil, onion and zucchini and sauté for 4-5 minutes, until the onions are beginning to brown and the squash is tender but not mushy. Add garlic and cook for one minute more. Remove from heat.
To serve, add a scoop of rice to a plate and top with some veggies and a chicken breast. Spoon some of the sauce from the baking dish over the chicken and garnish with parsley.
Combine the oil, mustard, garlic, lemon juice and paprika in a small bowl.
Arrange the chicken breasts in a glass baking dish. Season generously with salt and pepper. Drizzle mustard sauce over the chicken breasts, making sure to coat the top of all the chicken pieces. Pour the wine or stock into the bottom of the baking dish.
Bake until the chicken's juices run clear (about 20-30 minutes, depending on the thickness of your chicken breasts). Remove from oven, cover with foil, and let rest while you make the veggies.
To make the veggies, heat a skillet to medium-high. Add oil, onion and zucchini and sauté for 4-5 minutes, until the onions are beginning to brown and the squash is tender but not mushy. Add garlic and cook for one minute more. Remove from heat.
To serve, add a scoop of rice to a plate and top with some veggies and a chicken breast. Spoon some of the sauce from the baking dish over the chicken and garnish with parsley.
Looking for inspiration? Try these recipes:
Slow Cooker Macaroni and Cheese with Hatch Chiles and Caramelized Onions
Flank Steak Tacos with Avocado Cream
Roasted Pumpkin with Shallots, Blue Cheese and Bacon
