Garlic Dijon Chicken

My go to protein is and has been chicken. It is such a versitle meat that you can grill, roast, sear, add to dishes, mask the flavor, add other favors, etc. Chicken also is low in fat, which is always a plus as that means I can get my fats through eating peanut butter!

Given that, I have to find ways to change up the flavor on nights when either I don’t have a lot of time or when I have been doing very labor intensive meals all weekend and just want a quick and easy meal.

Enter the Garlic Dijon Chicken. This recipe takes no time to prep. You could easily mix up the marinade in the morning before work, put it in the refrigerator, and come home to a flavorful chicken ready to hit the grill (or pan if grilling is not an option). 

This marinade is nearly perfect, so I would not recommend making many changes other than quantities if you want to make a smaller or larger batch. And I hope you enjoy it as much as I did.

Garlic Dijon Chicken

  • 1 lb chicken breasts, cut into 3-4 oz pieces
  • 1/4 cup apple cider vinegar 
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 3 T Dijon mustard
  • 1/2 lemon juice
  • 1 lime juice
  • 1/4 cup olive oil
  • Salt and pepper to taste

Mix the vinegar, brown sugar, garlic cloves, lemon juice, lime juice, and salt/pepper in a small bowl. Gradually whisk in olive oil until well combined. Place chicken in a large ziplock bag and pour 1/2-3/4 of the marinade over the chicken, reserve the rest to bast the chicken with during cooking. Seal the bag and squeeze the bag to mix well. Refrigerate for at least 1 hour. 

Heat grill (or pan) . Cook chicken thoroughly using the reserved marinade to flavor. Serve with vegetables.

One serving is 4 oz of chicken and has a macro count of

  • 3.7 grams fat
  • 6.8 grams carbohydrates 
  • 27 grams protein 

People ask why this has such a low fat and carbohydrate count when there is 1/4 cup of olive oil and brown sugar. Keep in mind not all of that makes it onto the chicken. You will end up throwing away about 1/2 of the marinade after the chicken sits in it.

Recipe inspiration from Happily Unprocessed.


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