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Lemon Dijon Chicken Recipe

Name: Greenway Table & Taps Lemon Dijon Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tbs olive oil; 3 tbs Dijon mustard; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 3 cloves garlic cloves (minced); 1 tbs honey; 1 tbs fresh thyme leaves (or 1/2 tsp dried); 1 tsp salt; 1 tsp black pepper; 1 tbs butter (optional, for pan finish); 1 cups wild rice blend; 2.5 cups low-sodium chicken or vegetable broth; 0.5 tsp salt; 1 tbs butter or olive oil; 1 lb asparagus spears (trimmed); 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp Dijon mustard (for sauce); 1 tsp lemon juice (for sauce); 1 tsp olive oil (for sauce); 0.5 tsp honey (for sauce); 1 tbs fresh parsley (chopped, optional)

Inspired by Greenway Table & Tap

Time1h

Serves4

with wild rice, grilled asparagus with lemon dijon sauce

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Ingredients

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Lemon Dijon Chicken

4 pieces boneless skinless chicken breasts

2 tbs olive oil

3 tbs Dijon mustard

2 tbsp fresh lemon juice

1 tsp Lemon zest

3 cloves garlic cloves (minced)

1 tbs Honey

1 tbs fresh thyme leaves (or 1/2 tsp dried)

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs butter (optional, for pan finish)

Wild Rice

1 cups wild rice blend

2 1/2 cups low-sodium chicken or vegetable broth

1/2 tsp Celtic sea salt

1 tbs butter or olive oil

Grilled Asparagus with Lemon Dijon Sauce

1 lb asparagus spears (trimmed)

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp Dijon mustard (for sauce)

1 tsp lemon juice (for sauce)

1 tsp olive oil (for sauce)

1/2 tsp honey (for sauce)

1 tbs fresh parsley (chopped, optional)

Method

Lemon Dijon Chicken

Prepare marinade

In a medium bowl whisk together 2 tbs olive oil, 3 tbs Dijon mustard, 2 tbsp fresh lemon juice, 1 tsp lemon zest, minced garlic, 1 tbs honey, thyme, 1 tsp salt and 1 tsp black pepper until smooth.

Marinate chicken

Place 4 chicken breasts in a shallow dish or zip-top bag. Pour half of the marinade over the chicken, reserving the other half for basting and sauce. Turn to coat, seal, and refrigerate for 20 minutes to 2 hours (30–60 minutes is ideal).

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add 1 tbs olive oil. Remove chicken from marinade and let excess drip off. Cook chicken 5–7 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). During the last 2 minutes of cooking, spoon reserved marinade over the chicken and add 1 tbs butter to the pan; baste until butter melts and coats the chicken. Transfer to a plate, tent loosely with foil and rest 5 minutes before serving.

Wild Rice

Rinse 1 cup wild rice blend under cold water in a fine mesh sieve. In a medium saucepan combine rinsed rice, 2.5 cups broth, 1/2 tsp salt and 1 tbs butter or olive oil. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer gently for 35–45 minutes until the grains have burst and are tender. If liquid is absorbed but rice still chewy, add 2–4 tbs hot water and continue cooking. Once tender, remove from heat and let stand covered 10 minutes, then fluff with a fork.

Grilled Asparagus with Lemon Dijon Sauce

Preheat grill or grill pan to medium-high. Trim woody ends from 1 lb asparagus and toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Grill asparagus in a single layer for 2–4 minutes, turning once, until charred in spots and tender-crisp. Remove to a platter.

Make lemon dijon sauce

In a small bowl whisk together 1 tsp Dijon mustard, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp honey and the chopped parsley (optional). Taste and adjust seasoning to taste. If you prefer a thinner sauce, whisk in a little water, 1/2 tsp at a time.

Drizzle the lemon Dijon sauce over the grilled asparagus or serve alongside for dipping.