Honey Mustard Chicken
- Time: 30 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Chicken breast, skinless, uncooked - 240 grams or 8.5 oz
- Brown rice, cooked - 1 cup (180 grams)(or 1/3 cup uncooked)(can replace with quinoa if intolerant to rice)
- Edamame beans, cooked - 1 cup (155 grams)
INGREDIENTS FOR MARINADE:
- Honey, raw and unfiltered - 1 tbsp (21 grams)
- Dijon mustard - 1 tbsp (15 grams)
- Olive oil - 1 tsp (5 grams)
- Italian seasoning - 1/4 tsp
- Sea salt - 1/4 tsp
- Paprika - 1/4 tsp
- Garlic powder - 1/8 tsp
INSTRUCTIONS:
- Pre-heat the oven to 400°F or 200°C.
- Chop the chicken breast.
- Mix all the marinade ingredients in a large bowl and add the chicken. Coat thoroughly with the marinade.
- Place the marinated chicken in a baking sheet lined with aluminum foil or parchment paper (try to separate the pieces so they are not touching each other). Bake for 18 to 20 minutes or until fully cooked (no pink). Don't overcook it or it will get dry. Take the chicken out of the oven and let it cool down for about 3 minutes.
- Serve with brown rice and edamame. Enjoy!
**Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3-4 days.
NUTRITION FACTS per serving:
- Calories 270
- Protein 25 grams
- Carbs 27 grams
- Fat 7 grams
- Fiber 4 grams
- Sugar 7 grams
- Iron 13% DV
- Calcium 4% DV
- Sodium 16% DV
DV = Daily Value, Based on diet for healthy adults. Nutrition facts based on USDA guidelines.
Nutritionist notes: Edamame beans can make a big difference when added to a meal because they are both high in protein and fiber. It is recommended to always buy organic soy-related products like edamame beans and soy sauce.
Tags: dairy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.