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:

Quickview
105k Calories
12g Protein
5g Total Fat
1g Carbs
38% Health Score
Limit These
Calories
105k
5%

Fat
5g
8%

  Saturated Fat
0.84g
5%

Carbohydrates
1g
1%

  Sugar
0.23g
0%

Cholesterol
36mg
12%

Sodium
744mg
32%

Get Enough Of These
Protein
12g
26%

Vitamin K
75µg
72%

Vitamin B3
6mg
30%

Selenium
20µg
30%

Vitamin A
1431IU
29%

Vitamin B6
0.46mg
23%

Phosphorus
135mg
14%

Manganese
0.24mg
12%

Potassium
313mg
9%

Vitamin B5
0.85mg
8%

Folate
32µg
8%

Magnesium
31mg
8%

Vitamin C
6mg
8%

Vitamin E
0.95mg
6%

Vitamin B2
0.09mg
5%

Vitamin B1
0.08mg
5%

Iron
0.8mg
4%

Zinc
0.46mg
3%

Fiber
0.72g
3%

Calcium
24mg
2%

Copper
0.05mg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need
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A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

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