Keto Mustard Chicken with Rosemary
Using both dijon and seeded mustard blends perfectly with rosemary to create succulent chicken breast with a delicious sauce.
Ingredients
- 2 chicken breasts evenly sized
- 1/2 tablespoon garlic paste
- 3 tablespoons dijon mustard
- 1 tablespoon seeded mustard
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1.5 tablespoons dried rosemary
- 1 tablespoon butter
Instructions
- Preheat the oven to 200C / 392F and grease a small baking tray.
- Pat dry the chicken breast and put in the baking tray. Combine all ingredients except the butter and whisk together in a small bowl.
- Pour the sauce over the chicken and turn to coat evenly.
- Place in the oven for 25 - 30 minutes, checking with a meat thermometer after 25 minutes. Remove once they reach 70 degrees C and let rest for 3 - 4 minutes.
- While resting, put the 1 tablespoon of butter into the pan juices and whisk to combine.
- Serve sliced chicken breast topped with mustard sauce, and accompanied by cauliflower mash or steamed broccoli tossed in butter.
Nutrition
Calories: 336kcalCarbohydrates: 4gProtein: 25gFat: 24gSaturated Fat: 6gCholesterol: 87mgSodium: 523mgPotassium: 449mgFiber: 1gVitamin A: 255IUVitamin C: 9.2mgCalcium: 45mgIron: 1.3mg
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