Maple Dijon Chicken With Lemon Herb Rice
Cooking Time
50 Minutes
Yields
4 Servings
Ingredients
2 Tbsps Dijon Mustard
2 Tbsps Maple Syrup
3 Tbsps Lemon Juice (divided)
1 tsp Oregano (dried, divided)
1/2 tsp Sea Salt (divided)
1 lb Chicken Breast
1 1/2 cups Water
2 tsps Dried Chives
1 tsp Dried Basil
1 cup Jasmine Rice
Directions
In a shallow bowl or zipper-lock bag combine the Dijon mustard, maple syrup, 1/3 of the lemon juice, half of the oregano, and half of the salt. Reserve a quarter of the marinade for later. Add the chicken to the remaining marinade and let it marinate for at least 20 minutes.
Preheat the oven to 375ºF (190ºC).
Transfer the chicken and the marinade to a baking dish and bake for 25 to 30 minutes or until the chicken is cooked through. Brush the chicken generously with the reserved marinade.
Meanwhile, make the rice by heating the water in a pot over medium-high heat. Add the chives, basil, remaining oregano, and the remaining salt. Bring to a boil then stir in the rice. Cover with a lid, reduce heat to low and cook the rice for 10 to 12 minutes or until the liquid is absorbed and the rice is tender.
Remove the rice from the heat, stir in the remaining lemonjuice and let the rice rest covered for about five minutes. Fluff with a fork and season with additional lemon juice or salt if needed.
Divide the chicken and rice between plates and enjoy!