Marinate Ahead and Grill
Honey Mustard Grilled Chicken Sandwiches
Sweet and Salty Watermelon Wedges and Potato Chips
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp brown sugar
- ½ tsp garlic powder
- 2 slices Monterey Jack cheese
- 2 hamburger buns, split
- 2 Tbsp honey mustard sauce
- 2 Tbsp hamburger dill pickle chips, optional
Instructions
- Cut chicken breasts in half crosswise and pound to an even thickness between plastic wrap using a meat mallet. Place chicken in a large zip-top bag. Add oil, vinegar, mustard, brown sugar, and garlic powder. Seal bag, turning to coat. Marinate chicken in refrigerator at least 1 hour, but no more than 4 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; discard marinade. Season chicken with salt and pepper, if desired. Grill chicken, covered, 5 to 6 minutes per side or until done. Top each with 1 slice cheese, and let stand until cheese is melted.
- Serve chicken on buns with honey mustard sauce and pickles, if using.
Side Dish Ingredients
- ¼ tsp salt
- 1 Tbsp honey
- ½ (8-oz) bag kettle cooked potato chips
- ½ seedless watermelon, cut into wedges
Side Dish Instructions
- Serve with chips.
- Place watermelon on a platter; drizzle with honey, and sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
544
|
695
|
1239
|
| Fat (g) | 24 | 22 | 46 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 50 | 11 | 61 |
| Carb (g) | 28 | 124 | 152 |
| Fiber (g) | 1 | 7 | 8 |
