Rosemary-Mustard Chicken
with maple roasted carrots / simple green salad

Name: Rosemary-Mustard Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp Rosemary, fresh, finely chopped; 1 lb Chicken breasts, boneless and skinless, halved; 1 Lemons, wedges; 4 Tbsp Butter; 1 Tbsp Mustard, Dijon; 1/2 tsp Honey; 1/2 cup Panko breadcrumbs; 1 1/2 lbs Carrots, sliced; 1 1/2 Tbsp Oil, cooking; 1 tsp Maple syrup; 2 tsp Vinegar, apple cider; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 2 Tbsp Oil, olive; 8 oz Lettuce, butterhead, leaves torn (sub any salad greens); to taste Black pepper

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

A quick and flavorful crust gives this baked chicken flavor and helps it to remain tender during cooking.
Smarts: Rosemary can be tough, so be sure to chop it very finely before adding it to the recipe.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Rosemary-Mustard Chicken:

Rosemary, fresh - 1 tsp , finely chopped
Chicken breasts, boneless and skinless - 1 lb , halved
Lemons - 1 , wedges
Butter - 4 Tbsp
Mustard, Dijon - 1 Tbsp
Honey - 1/2 tsp
Panko breadcrumbs - 1/2 cup

Maple Roasted Carrots:

Carrots - 1 1/2 lbs , sliced
Oil, cooking - 1 1/2 Tbsp
Maple syrup - 1 tsp

Simple Green Salad:

Vinegar, apple cider - 2 tsp
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Oil, olive - 2 Tbsp
Lettuce, butterhead - 8 oz , leaves torn (sub any salad greens)
Black pepper - to taste

Prep

Carrots / Rosemary - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed (make sure rosemary is very finely chopped to avoid having large pieces coating the chicken). Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey (portions for salad). Add olive oil while whisking. (Can be done up to 5 days ahead)
Chicken - Slice in half. Cover with plastic wrap or parchment paper and then flatten with a meat tenderizer, until about 1/2” / 1.3 cm thick. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Lemons - Slice into wedges.

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Make

Heat oven to 400F / 204C. Set out two sheet pans.
Toss carrots with cooking oil and maple syrup. Spread out onto the first sheet pan. Season with some salt and pepper. Roast until tender, shaking the pan halfway through cooking, 25 to 30 minutes.
While carrots roast, brush the second sheet pan with some cooking oil or spray with nonstick cooking spray. Place chicken on pan.
Melt butter in the microwave. Whisk in mustard and honey (portions for chicken). Add rosemary and panko.
Spoon panko mixture over chicken, gently pressing it down so that it forms a crust. Bake chicken until cooked through, 12 to 18 minutes..
Tear butterhead lettuce leaves. Add vinaigrette until dressed to your liking. Top with black pepper.
Serve chicken and carrots with salad on the side. Squeeze lemon wedges over the chicken and carrots. Enjoy!

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