I’ve been told one’s tastes change every seven years. I don’t know if that’s true or not, but I do know that as a kid I loved mustard; however, for the majority of my life I was all about ketchup and called French fries the “vehicle for ketchup”. Then I joined NGPT and, at the time, yellow/brown mustards were the only approved sauces or condiments. Back to liking mustard again! Once I re-developed a taste for mustard I started looking for recipes highlighting this fridge staple. Today’s blog features two ways to enjoy one of my favorite recipes with mustard. Do note, these recipes are super simple so if you’re a novice chef, give them a try soon!
Baked Mustard Lime Chicken http://www.elanaspantry.com/baked-mustard-lime-chicken/
- 1 lb skinless boneless chicken breast – 4 servings on L4. Adjust as needed
- ½ cup fresh lime juice
- ½ cup fresh cilantro, chopped
- ¼ cup Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon pepper
Combine lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a mini food processor/blender (I imagine whisking would work fairly well too). Pulse until ingredients are well combined. Rinse chicken, pat dry and place in a baking dish. Pour marinade over chicken, cover and refrigerate for 15 min to 6 hours (who had that kinda time? LOL I usually marinate briefly or try the grilled option mentioned). Bake at 350° for 18-20 min uncovered, until thermometer hits 165°. I also like to grill the marinated chicken for 5-7 min on my Foreman (and marinating in a ziploc saves you the baking dish). Serve with extra sauce spooned over top.
Mustard Lime Salad Dressing
Once when making the dish above, I grilled a well-seasoned chicken breast on my Foreman and just poured the sauce over the chicken. I somehow got the idea to try the sauce as a salad dressing. I was drawn by the fact the sauce has very little oil, using lime juice and mustard for the bulk. It is quite acidic and “bitey” so you may want to add a little extra oil to the recipe when making it for a salad dressing, but I was quite pleased with it. AND it’s super cheap to make! 😛 Use the ingredients above (minus the chicken!) Feel free double or triple the recipe and fill a small jar with it. Store in the fridge.
I hope you enjoy this easy peasy chicken dish and salad dressing recipe in the near future. Bootcampers, you’re gliding into your eighth and final week next week. I suggest this dish for your daily protein/veggie meal paired with a bright salad or roasted or grilled veggies! I’ll see you in March! Until then, feast with mustard, feast with lime juice, and as always…FEAST ON!!!
~Coach Lauren
