CHICKEN PAILLARDS with ZUCCHINI in MUSTARD sauce

CHICKEN PAILLARDS with ZUCCHINI in MUSTARD sauce

I had to share yet another dish I tried in my cast iron skillet that I will be making all summer long, especially when it is raining and we don't want to deal with the grill.  This recipe is healthy, but you won't notice because it is SO yummy! At under 350 calories per serving, low carbs, low sugar and high in protein - winner winner chicken dinner!!!

CHICKEN PAILLARDS with ZUCCHINI in MUSTARD sauce ingredients

  1. 4 (6 oz) boneless, skinless chicken breasts (split horizontally)
  2. 2 small to medium zucchini
  3. 1/2 onion
  4. 2 tbsp fresh chopped oregano
  5. 2 tbsp fresh chopped basil
  6. 2 tbsp red wine vinegar
  7. 1 tsp salt
  8. 1 tsp black pepper
  9. 1 tbsp honey
  10. 2 tbsp brown mustard (thanks Lauren for catching it!) 
  11. 1 tbsp olive oil
  12. 1 tbsp lemon zest

CHICKEN PAILLARDS with ZUCCHINI in MUSTARD sauce steps

  1. mix 1 tbsp olive oil, honey, mustard, 1/2 tsp salt, 1/2 tsp black pepper in a small bowl
  2. split your chicken breasts horizontally so they are thin and coat with sauce mixture; preheat oven to 350 degrees
  3. on your stove-top, heat cast iron skillet on medium heat and add the chicken to the pan; cook 3 minutes on each side til brown; chop onion and slice zucchini into sticks
  4. add zucchini and onion to pan with chopped oregano and basil; combine remaining 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, lemon zest and vinegar; pour over chicken and vegetables
  5. transfer skillet to oven and bake for 15 minutes
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