Mustard Lemon Chicken and Potatoes
If you want to add more gluten free, dairy free, fodmap friendly, and whole 30 recipes to your recipe box, Mustard Lemon Chicken and Potatoes might be a recipe you should try. One serving contains 229 calories, 18g of protein, and 6g of fat. This recipe serves 4 and costs $1.12 per serving. This recipe is liked by 77 foodies and cooks. It works best as a main course, and is done in approximately 55 minutes. This recipe from The Lemon Bowl requires baby spinach, extra virgin olive oil, salt, and skinless boneless chicken breasts. Overall, this recipe earns a tremendous spoonacular score of 94%. Users who liked this recipe also liked Lemon-Mustard Chicken with Chive Mashed Potatoes, Creamy Sweet Potatoes with Mustard and Lemon, and Roasted Potatoes and Asparagus with Lemon-Mustard Dressing.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups baby spinach
1 tablespoon extra virgin olive oil
½ lemon, juiced
1 teaspoon pepper
4 medium yellow potatoes, sliced (skin-on is ok)
1 teaspoon salt
2 boneless, skinless chicken breasts, halved
2 tablespoons stone ground mustard
Equipment:
baking pan
oven
Cooking instruction summary:
Preheat oven to 375Slice potatoes and put in a baking dish. Drizzle olive oil over the potatoes, and sprinkle salt and pepper on top.Place spinach on top of potatoes, and then put chicken halves on top of the spinach.Sprinkle the chicken with a little salt, and then squeeze half the lemon over the chicken breasts. Spread the stone ground mustard on the chicken and then bake for 25 minutes, remove from oven and stir the potatoes around a bit, and then bake for another 20 minutes. Remove from oven, allow to cool for a few minutes and enjoy!
Step by step:
1. Preheat oven to 375Slice potatoes and put in a baking dish.
2. Drizzle olive oil over the potatoes, and sprinkle salt and pepper on top.
3. Place spinach on top of potatoes, and then put chicken halves on top of the spinach.Sprinkle the chicken with a little salt, and then squeeze half the lemon over the chicken breasts.
4. Spread the stone ground mustard on the chicken and then bake for 25 minutes, remove from oven and stir the potatoes around a bit, and then bake for another 20 minutes.
5. Remove from oven, allow to cool for a few minutes and enjoy!
Nutrition Information:
covered percent of daily need
