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 to 3 tbsp /25 to 40 ml fresh rosemary, chopped
1/4 tsp / 1 ml freshly ground black pepper
2 tbsp / 25 ml olive oil
4 4-5 ounce boneless, skinless chicken breasts


In a small bowl, whisk together mustard, lemon juice, olive oil, rosemary and pepper. Place chicken in a large resealable freezer bag. Pour the marinade over the chicken. Reseal bag and marinate in the fridge for 30 minutes to 2 hours. (Instead of a resealable Ziploc bag, you can marinate chicken in a glass baking dish; cover and marinate in the fridge.)

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