Monday, March 19, 2018

Mustard-Rosemary Balsamic Chicken

Course: Main Course
Main Ingredient: Chicken

  • 1 pound chicken thigh boneless, skinless
  • 3 tablespoon mustard, spicy or Dijon
  • ¼ cup vinegar, balsamic
  • ½ cup EVOO
  • ½ whole lemon juiced
  • 3 tablespoon rosemary, fresh
  • 2 clove garlic minced
  • salt & pepper to taste

  1. In a blender, pulse to combine the mustard, balsamic vinegar, garlic, rosemary, lemon juice, salt and pepper.
  2. Slowly pour the olive oil in with the mixture while pulsing.
  3. Place the chicken in a non-reactive marinating container and pour the marinade on top. Place in the refrigerator and marinate for at least an hour.
  4. Preheat oven to 375°F.
  5. Transfer the chicken to a baking dish or cast iron skillet and empty the remaining sauce on top.
  6. Place in the oven and bake until the chicken is cooked through (165°F for thighs or 160°F for breasts), about an hour.

Nutrition Estimate per Serving
  • Net Carbs: 8g
  • Calories: 538
  • Protein: 45g
  • Carbohydrate: 8g
  • Fat: 37g

Projects & Goals

All recipes maintained on
Plan To Eat

No comments:

Post a Comment