Chicken with Creamy Dijon Marinade
Cranberry-Spinach Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut in half lengthwise
- ⅓ cup mayonnaise
- 1½ tsp Dijon mustard
- 1 tsp dried rosemary, crushed
- 2 cloves garlic, minced
Instructions
- Place chicken, in batches, in a heavy-duty zip-top plastic bag; pound to ½-inch thickness using the heel of your hand or a small heavy skillet.
- Lightly season chicken with salt and pepper. Combine mayonnaise, mustard, rosemary and garlic in a small bowl.
- Coat both sides of chicken with mustard mixture. Cover and chill 2 hours.
- Cook chicken in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
Side Dish Ingredients
- 2 (5-oz) pkg baby spinach
- 1 cucumber, thinly sliced
- ½ cup thinly sliced red onion
- ½ cup dried cranberries
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine all ingredients in a salad bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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