Rosemary-Mustard Chicken
Tomato, Watermelon, and Cucumber Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved
- ¼ tsp salt
- 2 Tbsp grainy Dijon mustard
- 1½ Tbsp honey
- ½ tsp dried crushed rosemary (or use ½ tsp chopped fresh)
Instructions
- Preheat oven to 425°F. Place chicken on a greased foil-lined rimmed baking sheet; sprinkle with salt.
- Combine mustard, honey, and rosemary; brush on chicken. Bake 20 to 25 minutes or until done.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1½ tsp white wine vinegar
- ½ tsp grainy Dijon mustard
- ½ tsp honey
- 1 cup cubed watermelon
- 1 tomato, cut into wedges
- ½ English cucumber, cut into chunks
- ¼ cup chopped walnuts
- 3 Tbsp thinly sliced red onion
- 3 Tbsp crumbled feta cheese
Side Dish Instructions
- Whisk together oil, vinegar, mustard, honey, and desired amount of salt and pepper in a large bowl. Add watermelon, tomato, cucumber, nuts, onion, and cheese; toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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