Chicken with Whole Grain Mustard & Veggies
Whole grain mustard is known to improve anti-inflammatory effects, sleep quality and even cardiovascular health! Spread it over organic chicken breast with a side of baked veggies and you have yourself an amazing, super healthy, Phase 2 meal!
Phase 2 | Serves 4
Prep time: 15 minutes | Total time: 45 minutes
INGREDIENTS
1 pound boneless, skinless chicken breasts
2 tablespoons whole-grain mustard
2 cups sliced asparagus
2 sweet banana peppers, or cubanelle peppers, cut into 1-inch pieces
2 shallots, thinly sliced
1 1/2 cups red bell pepper strips
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
DIRECTIONS
Preheat the oven to 400 degrees. Place the chicken breasts on large squares of parchment or foil, and spread with the mustard. Toss the remaining ingredients in a large bowl, and divide evenly among the packets.
Close the packet to cover the ingredients, and seal the edges (if you use foil, you can just fold each edge over a couple of times; parchment stays together better if you start at one corner and make small, overlapping folds all the way around the edge).
Place the packets on a large rimmed baking sheet. Bake until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 25 minutes. (Carefully open one package to check for doneness; be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.
Whole grain mustard is known to improve anti-inflammatory effects, sleep quality and even cardiovascular health! Spread it over organic chicken breast with a side of baked veggies and you have yourself an amazing, super healthy, Phase 2 meal!
Phase 2 | Serves 4
Prep time: 15 minutes | Total time: 45 minutes
INGREDIENTS
1 pound boneless, skinless chicken breasts
2 tablespoons whole-grain mustard
2 cups sliced asparagus
2 sweet banana peppers, or cubanelle peppers, cut into 1-inch pieces
2 shallots, thinly sliced
1 1/2 cups red bell pepper strips
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
DIRECTIONS
Preheat the oven to 400 degrees. Place the chicken breasts on large squares of parchment or foil, and spread with the mustard. Toss the remaining ingredients in a large bowl, and divide evenly among the packets.
Close the packet to cover the ingredients, and seal the edges (if you use foil, you can just fold each edge over a couple of times; parchment stays together better if you start at one corner and make small, overlapping folds all the way around the edge).
Place the packets on a large rimmed baking sheet. Bake until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 25 minutes. (Carefully open one package to check for doneness; be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.
