Lime-Mustard Marinated Chicken
Makes 2 servings
|2||boneless skinless chicken breasts (about 3 ounces each)|
|1/4||cup fresh lime juice|
|3||tablespoons honey mustard, divided|
|2||teaspoons olive oil|
|1/4||teaspoon ground cumin|
|1/8||teaspoon garlic powder|
|1/8||teaspoon ground red pepper|
|3/4||cup plus 2 tablespoons fat-free, reduced-sodium chicken broth, divided|
|1/4||cup uncooked rice|
|1||cup broccoli florets|
|1/3||cup matchstick carrots|
- Place chicken in resealable food storage bag. Whisk together lime juice, 2 tablespoons mustard, olive oil, cumin, garlic powder and red pepper. Pour over chicken. Seal bag. Marinate in refrigerator 2 hours.
- Combine 3/4 cup chicken broth, rice and remaining 1 tablespoon mustard in small saucepan. Bring to a boil over high heat. Reduce heat. Cover; simmer 12 minutes or until rice is almost tender. Stir in broccoli, carrots and remaining 2 tablespoons chicken broth. Cook, covered, 2 to 3 minutes more or until vegetables are crisp-tender and rice is tender.
- Meanwhile, prepare grill for direct grilling. Drain chicken; discard marinade. Grill over medium coals 10 to 13 minutes or until no longer pink in center. Serve chicken with rice mixture.
|Serving Size:||4 oz.|
|Calories from Fat||8 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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