Rosemary Dijon Chicken

Rosemary Dijon Chicken

You’re going to love this chicken. I can almost guarantee that once you make this delicious recipe from RachelSchultz.com, you’ll add it to your weekly dinner rotation. It’s crazy easy, made with basic ingredients you already have, and it has an irresistible flavor that is sure to please everyone from the most special guest to the most picky eater.

Rosemary Dijon Chicken


Rosemary Dijon Chicken
Container count per serving: 2 red, 3 tsp
INGREDIENTS

  • 4 boneless, skinless chicken breasts
  • ½ cup Dijon mustard
  • ¼ cup maple syrup
  • 1 tablespoon red wine vinegar
  • Salt & pepper
  • Fresh rosemary

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. In a small bowl, whisk together mustard, syrup, and vinegar.
  3. Place chicken breasts into 9×13 lined baking dish. Season with salt & lots of pepper.
    Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please.
  4. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees.
  5. Season with fresh rosemary.

For more delicious recipes, visit RachelSchultz.com

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4 Comments on “Rosemary Dijon Chicken

  1. Great question Jennifer. It really depends on the size of the chicken breast you’re using. Often the breasts I get are so large I cut them in half. If you’re getting smaller ones, then just use your best judgement as to what fits in the red container. 🙂

    Like

  2. I am confused as to why this is 2 red but I am new at this so I must be missing something. Unless the chicken breasts are massive but I thought an 8oz chicken breast is 1 red from everything that I have read.

    Like

  3. what would the container breakdown be for the 21 day fix??

    Like

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