Bbq Mustard Chicken

  • U Serves 4 People
  • P Prep: 00:10
  • P Cook: 00:10
Bbq Mustard Chicken

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 145

Calories from Fat 25


% Daily Values*


Total Fat 2.77

4.26%


Saturated Fat 0.57

2.85%


Polyunsaturated Fat 0.58


Monounsaturated Fat 1.21


Cholesterol 64.00

21.33%


Sodium 82.88

3.45%


Potassium 354.25


Total Carbohydrate 2.34

0.78%


Dietary Fiber 0.36

1.44%


Sugars 0.85


Protein 26.12


Vitamin A 0.00%

Vitamin C 18.13%


Calcium 4.25%

Iron 17.13%


* Nutritional Values are estimated and may vary

³ Description

This is a quick marinade, and it packs a punch! I used smoked paprika and my healthy homemade BBQ sauce (http://www.sprint2thetable.com/2012/10/5-to-go-healthy-bbq-sauce/) to heat it up.

² Ingredients

  •  16 oz, boneless, cooked, skinless Skinless Chicken Breast
  •  1 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
  •  3 serving (serving = 1 tsp) Westbrae Natural Stoneground Mustard No Salt Added
  •  1 serving (32g) Low Sodium Barbecue Sauce
  •  1/3 serving (serving = 1 tbsp) La Tourangelle Avocado Oil
  •  4 serving (serving = 1/4 tsp) Tone's Spanish Paprika
  •  1/2 tsp Turmeric (Ground)
  •  1/2 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
  •  1 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
   

q Directions

4 chicken breasts, lightly beaten (~4 oz each)
Juice of 1 lemon
1 T stone ground mustard
2 T BBQ sauce
1 tsp avocado oil (or olive)
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp red pepper flakes
3 drops lemon liquid stevia (or other sweetener)

Lightly beat your chicken breasts to tenderize. Place in a baggie.
In a small bowl combine the marinade ingredients. Add to baggie and smoosh (technical term) around so the chicken is well-coated. Seal baggies and marinate in the fridge for at least 30 minutes (the longer the marinate time, the fuller the flavor).
Heat a grill or a grill pan to medium-high and grill chicken, turning regularly. They are done when they’re a light brown, or have reached 170 degrees.*
Transfer to a plate and allow to cool slightly before slicing.
*Note: I ever-so-slightly undercook my chicken when prepping for the week. This way it doesn’t dry out; reheating it in the microwave will cook it that last bit.

Recipe Provided by @sprint2thetable

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