Rosemary Mustard Chicken

I've made this chicken recipe for years and still love it. If you like, add chopped garlic to the marinade. And don't be particular about measurements. I've given you a guide, but feel free to add more (or less) lemon juice, mustard or rosemary. It always turns out great.

Rosemary Mustard Chicken


Quantity Ingredients
1/2 cup / 125 ml grainy Dijon mustard
1/3 cup / 75 ml freshly squeezed lemon juice
2 tsp/ 10 ml honey
1.5 tsp dried or 1 tbsp fresh rosemary (if fresh, chop leaves)
1/4 tsp / 1 ml freshly ground black pepper
zest of one lemon
4 4-5 ounce boneless, skinless chicken breasts


In a shallow baking dish, combine mustard, lemon juice, rosemary, pepper, and lemon zest. Add chicken and toss in the marinade; cover with plastic wrap. Marinate in the fridge for 30 minutes to 2 hours. (Instead of a baking dish, you can marinate chicken in a resealable plastic bag.)

Meanwhile, heat grill to medium. Transfer chicken to the grill; cook for 7-8 minues per side, or until cooked thoroughly through, turning every 4 minutes. Cook until internal temperature reaches 165 degrees F (74 degrees C).

Nutrition Facts

Serving Size Per 4 ounce chicken breast
Calories 172
Cholesterol 66
Carbohydrates 4
Sugar 0
Fiber 0
Protein 27
Fat 5
Saturated Fat 1
Trans Fat 0
Sodium 175

Source: Leslie Beck's Healthy Kitchen