Grilled Chicken with Spring Vegetables and Mustard Sauce

4
Medium
Dinner

Characteristics

Dairy Free Without peanuts Without nuts Without Eggs

Nutritional Facts Per Serving

450
Calories
39 g
Protein
12 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 450
  • Lipides 27 g
    • Saturated fat  3.5 g
  • Cholesterol 85 mg
  • Sodium  1300 mg
  • Carbs 12 g
    • fiber  3 g
    • Sugar  5 g
  • Protein 39 g

Ingredients

  • 4 Compliments Balance Boneless Skinless Chicken Breasts
  • 1/2 cup fat-free zesty Italian salad dressing
  • 1/4 cup low salt soy sauce
  • 1 teaspoon dry mustard
  • 1/4 cup chopped onion
  • 3 tablespoons Compliments Canola Oil
  • 1/2 pound mushrooms, rinsed, cleaned, dried, halved
  • 1 bunch asparagus, cut into 11/2-inch pieces on bias
  • 1 cup fava beans, peeled, blanched to al dente
  • Salt and pepper to taste

For Mustard Sauce

  • 1 tablespoon fresh lemon juice
  • 11/2 teaspoons Sensations Original Dijon Mustard
  • 4 tablespoons Compliments Extra Virgin Olive Oil, divided
  • 2 teaspoons drained capers
  • 1 tablespoon Compliments Organic Fresh Tarragon, chopped

Method

  1. Whisk lemon juice and mustard in small bowl. 
  2. Gradually whisk in 4 tablespoons oil. 
  3. Stir in drained capers and chopped tarragon.
  4. Season dressing to taste with salt and pepper.
  5. Prepare grill for cooking, mix Italian dressing, soy sauce, dry mustard
  6. and onion. 
  7. Marinate chicken breast in sauce 20 minutes to 1 hour.
  8. Grill 10 minutes per side (can also be broiled). 
  9. Once cooked, keep warm until served.
  10. Heat another pan over high heat; add oil, then mushrooms. 
  11. Cook mushrooms until tender, add asparagus and fava beans to pan and cook until all vegetables are heated through. 
  12. Spoon vegetables in center of 4 plates, top with grilled chicken, generously spoon mustard sauce over chicken and serve.

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