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–+ servings

Rosemary Mustard Chicken

Print Recipe
Course Main Course
Servings 4 People
Calories 203 kcal

Ingredients
  

  • 2 tablespoons low fat sour cream
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon dried rosemary crushed
  • 1/4 teaspoon white pepper
  • 1 1/2 pounds boneless skinless chicken breast meat

Instructions
 

  • Place all ingredients, except chicken, in a large zipper-topped plastic bag; seal bag and gently squeeze to blend well. Add chicken; seal bag and turn to coat with marinade.
  • Cover and refrigerate overnight or for at least 3 hours.
  • Preheat oven to 400 degrees. Lightly coat a 9- x 13-inch baking pan with a little olive oil and place marinated chicken in the pan, discarding bag and marinade.
  • Bake chicken, uncovered, for 30 minutes or until juices run clear when centers of thickest pieces are cut.

Notes

LC SERVING SUGGESTION: Steamed broccoli spears. Add a big spinach salad on the side.
SERVING SUGGESTION: Add roasted red potatoes (toss cut-up red potatoes in a little olive oil, garlic
powder, salt and pepper and roast in a separate pan while chicken is cooking).
KOSHER: Use a non-dairy mayo instead of sour cream.
GLUTEN FREE: Make sure mustard is gluten free.
Points: 5

Nutrition

Calories: 203kcalCarbohydrates: 2gProtein: 40gFat: 3gCholesterol: 100mgSodium: 213mg
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