Dijon-Rosemary Chicken
Roasted Cauliflower
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- ¼ tsp salt
- 2½ Tbsp mayonnaise
- ¾ tsp Dijon mustard
- 1 tsp chopped fresh rosemary (or use 1 tsp dried rosemary)
- 1 clove garlic, minced
- 1 Tbsp olive oil
Instructions
- Pound chicken to ½-inch thickness in a heavy-duty zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken with salt.
- Combine mayonnaise, mustard, rosemary, and garlic in a small bowl. Coat both sides of chicken with mustard mixture. Chill 2 hours.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
Side Dish Ingredients
- 1 (10-oz) pkg cauliflower florets
- 1½ Tbsp olive oil
- ¼ tsp salt
- 1 Tbsp balsamic vinegar
- 6 Tbsp shredded Cheddar cheese
- 1 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat oven to 450°F. Toss cauliflower, oil, and salt on a rimmed baking sheet.
- Roast 15 minutes or until cauliflower begins to soften. Toss cauliflower with vinegar and cheese.
- Roast 5 to 10 minutes longer or until browned. Sprinkle with parsley.
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