Honey Mustard Chicken
Lemony Pea and Feta Couscous
Wine Recommendation
Robert Mondavi Bourbon Barrel Aged Chardonnay
Ingredients
- ½ lb boneless, skinless chicken breasts
- 1½ Tbsp grainy Dijon mustard
- 1½ Tbsp honey
- 2 tsp white wine vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 425°F. Cut chicken in half horizontally, and place in a small 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
- ½ cup plain couscous
- ¾ cup frozen green peas, thawed
- ½ lemon
- ⅛ tsp pepper
- ⅓ cup crumbled feta cheese
Side Dish Instructions
- Prepare couscous and cook peas according to package directions.
- Grate zest and squeeze juice from lemon half. Toss together couscous, peas, lemon zest, lemon juice, and pepper. Stir in cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
196
|
274
|
470
|
| Fat (g) | 3 | 6 | 9 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 26 | 12 | 38 |
| Carb (g) | 13 | 43 | 56 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 467 | 287 | 754 |
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