Mustard-Roasted Chicken
Balsamic Brussels Sprouts
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 3 cloves garlic, finely minced
- ½ Tbsp minced fresh thyme (or use ½ tsp dried thyme)
- ¾ cup whole wheat panko breadcrumbs
- 1 tsp lemon zest
- 2 Tbsp olive oil
- 3 Tbsp Dijon mustard
- ¼ cup white wine
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Pat chicken dry with paper towels.
- Toss together garlic, thyme, breadcrumbs, lemon zest, and oil on a plate.
- Whisk mustard and wine in a shallow bowl. Dip each chicken breast in mustard mixture, coating completely. Dredge chicken in breadcrumb mixture, coating one side of chicken.
- Place chicken on prepared baking sheet, breadcrumb side up; press remaining breadcrumbs onto chicken. Bake 25 minutes or until chicken is done.
Side Dish Ingredients
- ¾ lb Brussels sprouts, trimmed and halved lengthwise
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp balsamic vinegar
Side Dish Instructions
- Preheat oven to 400°F. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss.
- Bake 20 minutes or until golden brown. Drizzle with vinegar; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
483
|
148
|
631
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 43 | 6 | 49 |
| Carb (g) | 24 | 18 | 42 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 654 | 628 | 1282 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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