Honey Mustard Chicken
Lemony Pea and Feta Couscous
Wine Recommendation
Robert Mondavi Bourbon Barrel Aged Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¼ cup grainy Dijon mustard
- ¼ cup honey
- 2 Tbsp white wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F. Cut chicken in half horizontally, and place in a greased baking dish.
- Whisk together mustard, honey, and vinegar. Brush mixture over chicken; sprinkle with salt and pepper.
- Bake 15 to 20 minutes or until chicken is done, basting with pan drippings twice during baking.
Side Dish Ingredients
- 1 (10-oz) pkg plain couscous
- 1 (8-oz) pkg frozen green peas, thawed
- 1 lemon
- ½ tsp pepper
- 1 (6-oz) pkg crumbled feta cheese
Side Dish Instructions
- Prepare couscous and cook peas according to package directions.
- Grate zest and squeeze juice from lemon. Toss together couscous, peas, lemon zest, lemon juice, and pepper. Stir in cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
189
|
274
|
463
|
| Fat (g) | 3 | 7 | 10 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 26 | 12 | 38 |
| Carb (g) | 12 | 42 | 54 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 389 | 305 | 694 |
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