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Before you jump to Oven Roasted Dijon Chicken Breasts (150 calories) recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
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When looking for a convenient nutritious snack, do not forget about yogurt. Eating yogurt in place of a nutritious larger lunch isn’t a good idea. You can not beat yogurt when it comes to a wholesome snack though. It is made up of tons of calcium, protein, and B vitamins. Yogurt is often eaten to help manage the digestive system because it is so easily digestible by most people. Yogurt unites beautifully with nuts along with seeds. It’s an excellent approach to take pleasure in a flavorful snack without the need of too much sugar.
You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to oven roasted dijon chicken breasts (150 calories) recipe. You can cook oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Oven Roasted Dijon Chicken Breasts (150 calories):
- Get 4 THIN cut Boneless skinless Chicken Breasts
- Prepare 118 calories per breast
- Prepare Sauce
- Get Total 70 Calories for Sauce
- Provide 1/4 cup Dijon Mustard
- You need 2 tbsp Garlic, minced
- Get Salt
- Take Fresh ground pepper
- Prepare Garnish
- You need Total 10 calories for garnish
- Provide 2 cups Arugala
- Provide 2 tbsp olive oil
- Prepare Salt
- Use Pepper
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.)
Brush the dijon mustard evenly over the chicken, sprinkle the tarragon over evenly. Then spoon the creme fraiche over the chicken. Remove the chicken from the pan to a cutting board or plate to rest. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. The trick to pan roasting is to get a good sear on the chicken before finishing it off in a hot oven.
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