Ingredients
- 2 tbsp dijon mustard
- 4 drops stevia extract
- 1 ½ tbsp white wine vinegar
- 1 ½ lbs chicken breast
- ½ cup olive oil
- 2 ½ tsp fresh rosemary
- 4 cups broccoli
- ½ lemon
- ½ cup sliced almonds
Directions
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Step 1
Preheat oven to 425 degrees F. Bring a pot of water to boil over high heat.
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Step 2
Whisk together mustard, stevia extract and white wine vinegar in a small bowl.
In this recipe- 2 tbsp dijon mustard
- 4 drops stevia extract
- 1 ½ tbsp white wine vinegar
-
Step 3
Rub chicken breast with 2 tbsp olive oil, chopped fresh rosemary, and salt and pepper to taste. Line a baking dish with foil and add chicken breast; pour mustard sauce over. Bake 20 to 25 minutes, until no longer pink in the middle.
In this recipe- 2 tbsp dijon mustard
- 1 ½ lbs chicken breast
- ½ cup olive oil
- 2 ½ tsp fresh rosemary
-
Step 4
Meanwhile, chop broccoli and add to the boiling water 1 minute. Drain and transfer to a bowl. Zest lemon; add 2 tsp zest and the remaining 6 tbsp olive oil to the bowl, tossing well. Spread evenly on a tray and add to oven, below the chicken breast, 10 to 12 minutes.
In this recipe- 1 ½ lbs chicken breast
- ½ cup olive oil
- 4 cups broccoli
- ½ lemon
-
Step 5
Remove broccoli and chicken breast from oven and sprinkle with sliced almonds, plus salt and pepper to taste. Serve immediately.
In this recipe- 1 ½ lbs chicken breast
- 4 cups broccoli
- ½ cup sliced almonds