Almond Dijon chicken
Leslie Schafer
ingredients
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 tsp salt-free lemon and herb seasoning
- 4 4oz boneless, skinless chicken breast halves
- 4 Tbsp sliced almonds
- Cooking spray
- Salt and ground black pepper
- 1 bunch asparagus (about 3/4 lbs), coarse ends sniped off
- 2 tsp olive oil
- 1 cup whole-wheat couscous
directions
- 1
1. Preheat oven to 400*. In a large shallow baking dish, whisk together honey, Dijon and lemon and herb seasoning. Add chicken to dish and spoon sauce over top, until entire surface of chicken is covered. Top each breast half with about 1 Tbsp sliced almonds. Lightly spray the surface of each piece of chicken with cooking spray and season with salt and pepper.
- 2
2. Arrange asparagus alongside chicken and drizzle olive oil over asparagus, then season with salt and pepper.
- 3
3. Bake 35 min. or until chicken is cooked through and almonds are golden brown.
- 4
4. Cook couscous according to package directions.
- 5
5. Serve chicken with asparagus and couscous on the side.
- 6
Nutrition score per serving:
- 7
(1 chicken breast half, about 6 asparagus spears, 1/2 cup couscous
notes
387 cal, 30% fat (13g; 2.5g saturated), 37% carbs (37g), 33% protein (34g), 6 g fiber, 64 mg calcium, 3 mg iron, 179 mg sodium.
Source: Leslie Schafer
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