Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oven roasted dijon chicken breasts (150 calories). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Oven Roasted Dijon Chicken Breasts (150 calories) is something that I’ve loved my entire life. They’re nice and they look fantastic.
You need of Fresh ground pepper. Toss arugala in olive oil and salt and pepper. Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast.
To get started with this recipe, we have to first prepare a few components. You can have oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Oven Roasted Dijon Chicken Breasts (150 calories):
- Get 4 THIN cut Boneless skinless Chicken Breasts
- Prepare 118 calories per breast
- Make ready Sauce
- Make ready Total 70 Calories for Sauce
- Prepare 1/4 cup Dijon Mustard
- Get 2 tbsp Garlic, minced
- Get Salt
- Take Fresh ground pepper
- Take Garnish
- Take Total 10 calories for garnish
- Prepare 2 cups Arugala
- Make ready 2 tbsp olive oil
- Get Salt
- Get Pepper
Add chicken and toss to coat well. This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It's very easy to make and hard to mess up. Unlike my slow baked chicken breast which does not need brining, this roasted chicken breast definitely benefits from soaking in brine for a few hours.
Steps to make Oven Roasted Dijon Chicken Breasts (150 calories):
- In a mixing bowl, add all ingredients for the sauce and whisk together.
- In a flat container put your chicken breasts in. Add sauce let chill in fridge for 1 hour.
- Pre heat oven to 375. Place chicken on an oiled tray, add any extra left over sauce in the bowl to the tops of the breats, bake uncovered in the oven for 30 minutes.
- Toss arugala in olive oil and salt and pepper. Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast. Serve with Mashed Cauliflower (optional.)
Chicken Breast (Oven Roasted, Fat Free, Sliced). Chicken Breast Meat and Skin (Broilers or Fryers, Roasted, Cooked). This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. Here is how you achieve it. Mix bread crumbs and cheese in alrge resealable plastic food storage bag.
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