3-Ingredient Brown Sugar and Mustard Chicken Breasts
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 6g||30%|
|Total Carbs 55g||18%|
|Dietary Fiber 6g||24%|
|Vitamin A 45%|
|Vitamin C 60%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
8 ouncesorecchiette pasta
2 clovesgarlic, whole and peeled
8 ouncesgreen beans, trimmed and cut into 1-inch pieces
1 1/2 lbs.heirloom tomatoes, chopped
1/2 cupbasil, leaves sliced into ribbons
1 lemon, zested and juiced
1/4 cupplus 2 tsp. extra-virgin olive oil
1/4 tsp.black pepper
4 ouncesfresh mozzarella (regular or smoked), cubed
1/4 cupgrated Parmesan cheese, if desired
Olive oil for garnish, if desired
Bring a large pot of salted water to a boil. Add the orecchiette and garlic cloves and cook until the pasta is al dente, about 9 to 11 minutes. Add the green beans during the last 7 minutes of cooking. Drain the pasta, but do not rinse. Remove and reserve the garlic cloves for the dressing. Place the hot pasta and green beans in a large bowl. Add the chopped tomatoes and basil. Toss to combine.
TIP: You can substitute asparagus, broccoli or even spinach for green beans if desired.
Lightly brush the chicken breasts with 2 teaspoons of olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the breasts for about 7 to 8 minutes per side. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let it rest for 1 to 2 minutes, slice into strips and add to the pasta and green beans.
Whisk together the lemon juice, lemon zest, remaining salt and black pepper. Mash the cooked garlic cloves and add to the lemon juice. Whisk in the olive oil and pour over the orecchiette and chicken. Add the mozzarella cubes and toss to combine all the flavors.
Divide among 4 pasta bowls. Drizzle with extra olive oil and top with grated Parmesan if desired.
Lemon Chicken Pasta with Green BeansAdd Your Comment