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Name: Honey Mustard Chicken Breast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Makes 1 serving; Honey-mustard chicken breast; 1 tablespoon olive oil plus more for searing chicken; 2 teaspoons red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1 teaspoon fresh thyme finely chopped; 1 teaspoon mustard powder; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1 pinch freshly ground black pepper to taste; 1 pinch red pepper flakes to taste; 1 boneless, skinless chicken breast; Raw corn panzanella; 1 slice sourdough bread; 1/2 garlic clove grated; 1 teaspoon red wine vinegar; 1/2 teaspoon Dijon mustard; 1 tablespoon olive oil; 1 pinch kosher salt and freshly ground black pepper to taste; 1 pinch red pepper flakes to taste; 1/2 cup raw corn kernels scraped from the cob; 1 sprig fresh thyme leaves for garnish (optional)

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INGREDIENTS

Makes 1 serving
Honey-mustard chicken breast
1 tablespoon olive oil plus more for searing chicken
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon fresh thyme ; finely chopped
1 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 pinch freshly ground black pepper ; to taste
1 pinch red pepper flakes ; to taste
1 boneless, skinless chicken breast
Raw corn panzanella
1 slice sourdough bread
1/2 garlic clove grated
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1 tablespoon olive oil
1 pinch kosher salt and freshly ground black pepper ; to taste
1 pinch red pepper flakes ; to taste
1/2 cup raw corn kernels ; scraped from the cob
1 sprig fresh thyme leaves ; for garnish (optional)

INSTRUCTIONS

Honey-mustard chicken breast

1. Preheat oven to 350°F. Whisk together all of the marinade ingredients (olive oil to red pepper flakes) and smother the chicken breast in it. Set aside to marinate, covered, for 10 minutes or overnight.

2.Heat a cast-iron or oven-safe nonstick skillet over medium-high heat. Add some olive oil to the pan, then sear the chicken for 2 to 3 minutes on the first side. Flip and transfer to the oven and cook 15 to 25 minutes, depending on the thickness of the breast, or until the internal temperature reaches 165°F. Let rest for 5 minutes before carving against the grain (which means perpendicularly to the direction that the meat's fibers run). Meanwhile, make the corn panzanella.

Raw corn panzanella

1. Pop bread into the toaster. In a small bowl, whisk together the garlic, vinegar, mustard, oil, salt, pepper, and red pepper flakes.

2. Toss dressing with the raw corn kernels. Once the bread pops out of the toaster, cut or tear it into small pieces and toss with the salad. Garnish with thyme leaves, if desired, and serve alongside the chicken.

NOTES

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Honey Mustard Chicken Breast

Makes 1 serving
 Honey-mustard chicken breast
1 tablespoon olive oil plus more for searing chicken
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon fresh thyme finely chopped
1 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 pinch freshly ground black pepper to taste
1 pinch red pepper flakes to taste
1 boneless, skinless chicken breast
 Raw corn panzanella
1 slice sourdough bread
1/2 garlic clove grated
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1 tablespoon olive oil
1 pinch kosher salt and freshly ground black pepper to taste
1 pinch red pepper flakes to taste
1/2 cup raw corn kernels scraped from the cob
1 sprig fresh thyme leaves for garnish (optional)

Honey-mustard chicken breast
1. Preheat oven to 350°F. Whisk together all of the marinade ingredients (olive oil to red pepper flakes) and smother the chicken breast in it. Set aside to marinate, covered, for 10 minutes or overnight.

Raw corn panzanella
1. Pop bread into the toaster. In a small bowl, whisk together the garlic, vinegar, mustard, oil, salt, pepper, and red pepper flakes.

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Nutrition

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Serving Size: 1 (274g)
Recipe Makes: 1

Calories: 330
Calories from Fat: 67 (20%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.3g
Cholesterol 136.9mg		42 %
Sodium 901.6mg		31 %
Potassium 676.6mg		18 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 5.5g
Protein 56g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 330

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