Grilled Chicken with Veggies & Mustard Sauce
Prep Time
Serves
Cooking Mode
4 Compliments Balance Boneless Skinless Chicken Breasts
½ cup fat-free zesty Italian salad dressing
¼ cup low salt soy sauce
1 tsp dry mustard
¼ cup chopped onion
3 tbsp Compliments Canola Oil
½ 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 tbsp fresh lemon juice
1½ tsp Sensations Original Dijon Mustard
4 tbsp Compliments Extra Virgin Olive Oil, divided
2 tsp drained capers
1 tbsp Compliments Organic Fresh Tarragon, chopped
4 Compliments Balance Boneless Skinless Chicken Breasts
½ cup fat-free zesty Italian salad dressing
¼ cup low salt soy sauce
1 tsp dry mustard
¼ cup chopped onion
3 tbsp Compliments Canola Oil
½ 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 tbsp fresh lemon juice
1½ tsp Sensations Original Dijon Mustard
4 tbsp Compliments Extra Virgin Olive Oil, divided
2 tsp drained capers
1 tbsp Compliments Organic Fresh Tarragon, chopped
Directions
1Whisk lemon juice and mustard in small bowl.
2Gradually whisk in 4 tablespoons oil.
3Stir in drained capers and chopped tarragon.
4Season dressing to taste with salt and pepper.
5Prepare grill for cooking, mix Italian dressing, soy sauce, dry mustard
6and onion.
7Marinate chicken breast in sauce 20 minutes to 1 hour.
8Grill 10 minutes per side (can also be broiled).
9Once cooked, keep warm until served.
10Heat another pan over high heat; add oil, then mushrooms.
11Cook mushrooms until tender, add asparagus and fava beans to pan and cook until all vegetables are heated through.
12Spoon vegetables in center of 4 plates, top with grilled chicken, generously spoon mustard sauce over chicken and serve.
Disclaimer
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Personal Note
Personal Note