I went in for my monthly check in with my coach last week. Lindsay was running behind (or I was earlier than usual) and I heard Dusty, another coach, talking about some recipes. This is one that she mentioned and I grabbed a copy and made it that night for dinner. It was really good. Pair it up with some roasted asparagus (and roasted potatoes on phase 4) and you've got a winner of a chicken dinner.
Dijon Chicken
½ c Dijon
mustard
¼ c maple
syrup (Phase 4, or use 1/4 c WF pancake syrup for Phase 1)
1 Tbsp apple
cider vinegar
4 chicken
breasts
Salt,
pepper, garlic powder to taste
Pat chicken dry. Lay
in a baking dish and season with salt, pepper and garlic powder to taste.
Mix mustard, syrup and vinegar together and pour over
chicken
Top with more pepper, fresh rosemary and thyme if desired
Bake at 425 for 35-40 minutes.
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