Dijon and Thyme Grilled Chicken
Lemon Rice with Garlic Spinach
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 tsp salt
- ½ tsp dried thyme
- ½ tsp pepper
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Combine oil, mustard, honey, salt, thyme, and pepper in a zip-top plastic bag; add chicken. Seal bag, and chill at least 1 hour or up to 24 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; discard marinade.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Let stand 5 minutes; slice.
Side Dish Ingredients
- 1 cup long-grain white rice
- 1½ tsp lemon zest
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (10-oz) pkg spinach
Side Dish Instructions
- Cook rice according to package directions; stir in lemon zest.
- Meanwhile, cook garlic in hot oil in a large skillet over medium heat 30 seconds. Gradually add spinach, and cook just until slightly wilted. Stir into rice mixture; season with salt and pepper to taste.
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