Recipe of Super Quick Homemade Oven Roasted Dijon Chicken Breasts (150 calories)

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Make Award-winning Oven Roasted Dijon Chicken Breasts (150 calories). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Oven Roasted Dijon Chicken Breasts (150 calories), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oven Roasted Dijon Chicken Breasts (150 calories) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oven Roasted Dijon Chicken Breasts (150 calories) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Oven Roasted Dijon Chicken Breasts (150 calories) estimated approx 35-40 minutes.
To begin with this recipe, we have to prepare a few components. You can have Oven Roasted Dijon Chicken Breasts (150 calories) using 14 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Oven Roasted Dijon Chicken Breasts (150 calories):
- 4 THIN cut Boneless skinless Chicken Breasts
- 118 calories per breast
- Sauce
- Total 70 Calories for Sauce
- 1/4 cup Dijon Mustard
- 2 tbsp Garlic, minced
- Salt
- Fresh ground pepper
- Garnish
- Total 10 calories for garnish
- 2 cups Arugala
- 2 tbsp olive oil
- Salt
- Pepper
Instructions to make Oven Roasted Dijon Chicken Breasts (150 calories)
- 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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