Post by JJ Judkins on Aug 1, 2012 19:44:31 GMT -6
grilled honey-mustard chicken with onions and spinach salad
SERVES 4. ACTIVE TIME 35 MIN. TOTAL TIME: 35 MIN
1 tablespoon vegetable oil, plus more for brushing
4 tablespoons plus 11/2 teaspoons Dijon mustard
2 tablespoons plus 1/2 teaspoon honey
4 boneless, skinless chicken breasts (2 pounds total)
coarse salt and ground pepper
2 medium yellow onions, cut into 1/2-inch rounds
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
5 cups baby spinach (5 ounces)
2 medium tomatoes, cut into wedges
1 Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.
In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2
table¬ spoons honey mustard for tomorrow's lunch (page 44). Season chicken
with salt and pepper. Grill until browned and cooked through, 12 to 15
minutes, flipping once. Brush with half the remain¬ ing honey mustard and
cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let
rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a
serving platter. Reserve 2 chicken breasts for tomorrow's lunch.
2 Brush onions with vegetable oil, season with salt and pepper, and grill
until browned and tender, 7 to 9 minutes, flipping once. Brush onions with
remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for lunch
and transfer remaining onions to serving platter.
3 In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive
oil; season with salt and pepper. Add spinach and tomatoes and toss to
combine. Serve salad alongside sliced chicken and onions.
per serv: 308 cal; 13 g fat (1 g sat fat); 29 g protein: 21 g carb: 3 g
fiber
LEFTOVERS FOR LUNCH Setting aside grilled chicken breasts and onion rounds
means you can make sand¬ wiches without having to fire up the grill. Making
extra honey mustard tonight also adds fast flavor at lunch.
Everyday Food Sept. 2011
SERVES 4. ACTIVE TIME 35 MIN. TOTAL TIME: 35 MIN
1 tablespoon vegetable oil, plus more for brushing
4 tablespoons plus 11/2 teaspoons Dijon mustard
2 tablespoons plus 1/2 teaspoon honey
4 boneless, skinless chicken breasts (2 pounds total)
coarse salt and ground pepper
2 medium yellow onions, cut into 1/2-inch rounds
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
5 cups baby spinach (5 ounces)
2 medium tomatoes, cut into wedges
1 Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill.
In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2
table¬ spoons honey mustard for tomorrow's lunch (page 44). Season chicken
with salt and pepper. Grill until browned and cooked through, 12 to 15
minutes, flipping once. Brush with half the remain¬ ing honey mustard and
cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let
rest 5 minutes. Cut 2 chicken breasts into thin slices and transfer to a
serving platter. Reserve 2 chicken breasts for tomorrow's lunch.
2 Brush onions with vegetable oil, season with salt and pepper, and grill
until browned and tender, 7 to 9 minutes, flipping once. Brush onions with
remaining honey mustard and cook 1 minute. Reserve 1/2 cup onions for lunch
and transfer remaining onions to serving platter.
3 In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive
oil; season with salt and pepper. Add spinach and tomatoes and toss to
combine. Serve salad alongside sliced chicken and onions.
per serv: 308 cal; 13 g fat (1 g sat fat); 29 g protein: 21 g carb: 3 g
fiber
LEFTOVERS FOR LUNCH Setting aside grilled chicken breasts and onion rounds
means you can make sand¬ wiches without having to fire up the grill. Making
extra honey mustard tonight also adds fast flavor at lunch.
Everyday Food Sept. 2011