Meyer Lemon Dijon Mustard Chicken

Always very excited to snag my first bag of the season!

Always very excited to snag my first bag of the season!

Have you noticed that Meyer lemons have arrived in the produce department?  A winter treat,  they have a marvelous aroma and are far less sour-tart than regular lemons.  One of my favorite super quick ways to use them is for a tangy, low fat baked chicken breast.  I make a simple marinade of Meyer lemon juice and Dijon mustard with a splash of low-sodium chicken broth.  For a variation, I sometimes add herbs.  Once baked, they are delicious as part of a meal, leftover sliced on salad or for a sandwich, and today I even made a simple chicken, corn and potato chowder using some leftover chicken.  This is how I do it….

This version used the marinade without the herbs.  Delicious with the roasted veggies and potatoes.

This version used the marinade without the herbs. Delicious with the roasted veggies and potatoes.

The herbs add a bright burst of color as well as flavor.

The herbs add a bright burst of color as well as flavor.

Just one of many ways to turn the leftovers into a new creation.  The mustard and lemon on the chicken added a fresh zip to the chowder.

Just one of many ways to turn the leftovers into a new creation. The mustard and lemon on the chicken added a fresh zip to the chowder.

Ingredients:

4 each – 4 ounce boneless, skinless chicken breasts (I use small chicken breasts because they are tender and cook faster.  Also great for portion control!)

Fresh juice from 2 Meyer lemons

2 tablespoons Dijon mustard

Optional:  2 Tablespoons herbs – anything you like – fresh, chopped.  Or… since I was cooking out of my pantry,  and in a hurry, I used Litehouse Salad Seasoning, a blend of basil, dill, parsley, chives, onion and garlic.

3 Tablespoons low-sodium chicken broth

Directions:

In a glass baking pan, mix the lemon juice, mustard, and herbs if using.  Whisk in the chicken broth.  Lay the chicken breasts on top and spoon marinade over them.  Bake uncovered at 400 degrees for 20 to 30 minutes until done.  Let rest, then slice.

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4 responses to “Meyer Lemon Dijon Mustard Chicken

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