Clean Eating
Chicken Breasts with Mustard Sauce
Roasted Lemon Asparagus and Potatoes
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 cup low-sodium chicken broth
- 1½ Tbsp whole-grain Dijon mustard
- ⅓ cup 2% reduced-fat plain Greek yogurt
- 1 Tbsp chopped fresh parsley (optional)
Instructions
- Sprinkle chicken with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 2 minutes per side; remove from skillet.
- Add broth to skillet; bring to a boil, and cook 5 minutes. Stir in mustard; return to a boil, and cook 3 minutes, stirring constantly. Reduce heat to medium.
- Whisk in yogurt, and return chicken to skillet; simmer 6 minutes or until chicken is done and sauce is thickened. Stir in parsley, if desired.
Side Dish Ingredients
- ½ lb small red potatoes, cut into wedges
- ½ lb asparagus, trimmed
- 2 Tbsp olive oil
- ½ lemon
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes and asparagus with oil on a roasting pan. Bake 15 to 20 minutes or until tender.
- Season with salt and pepper to taste. Squeeze juice from lemon over asparagus and potatoes.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
