- 4 THIN cut Boneless skinless Chicken Breasts
- 118 calories per breast
- Total 70 Calories for Sauce
- 1/4 cup Dijon Mustard
- 2 tbsp Garlic, minced
- Fresh ground pepper
- Total 10 calories for garnish
- 2 cups Arugala
- 2 tbsp olive oil
In a mixing bowl, add all ingredients for the sauce and whisk together.
In a flat container put your chicken breasts in. Add sauce let chill in fridge for 1 hour.
Pre heat oven to 375. Place chicken on an oiled tray, add any extra left over sauce in the bowl to the tops of the breats, bake uncovered in the oven for 30 minutes.
Toss arugala in olive oil and salt and pepper. Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast. Serve with Mashed Cauliflower (optional.)
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