Baked Honey Mustard Chicken Breast
Chicken breast is a exquisite animal protein to consume, because it’s far extra-lean. Without the pores and skin, one serving of 100g of roasted fowl breast barely has 2g of fats, which is the equal of less than one teaspoon of butter. In comparison, the same quantity of greater-lean ground red meat incorporates nearly 8g of fats.
In addition to presenting important vitamins and minerals, bird breast is excessive in protein (33g for 100g of fowl breast) and contains a high amount of amino acids. The darkish meat in fowl (together with the legs) is twice as wealthy in iron as the chicken (the breasts). However, in case you’re looking the quantity of fats on your meals, chicken is a better option, because it consists of less fat and extra protein.
- 2 chicken breasts
- 1 tbsp dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- salt and pepper to taste
- 1/4 tsp paprika
- juice from 1/2 lemon
- 1/2 tbsp oil (or butter)
- broccoli spears to serve
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
Grease an oven-proof dish with the oil or butter and place the chicken in there.
Season well with salt, pepper and paprika.
In a small bowl, combine the dijon mustard, wholegrain mustard and honey.
Pour the mixture over the chicken breasts and bake in the oven for about 30-45 minutes, depending on the size of the chicken.
You may add 1-2 tablespoons of water in the pan if needed to prevent the edges of the dish from browning if there is not much chicken juice released during cooking.
Once the chicken is cooked through, squeeze lemon juice over and serve with broccoli spears.
view full recipe at mygorgeous
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