This chicken is lightly smothered in homemade honey mustard, then topped with onions, peppers, mushrooms, and a touch of cheese.
EQUIPMENT
- 8×8 Pyrex (2-quart) glass dish
INGREDIENTS
- 1 lb boneless, skinless chicken breast tenders, grilled or pan-seared
- 2 tsp olive oil
- 8 oz mushrooms, thinly sliced
- 1 green or red bell pepper, thinly sliced
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1 tsp oregano
- Kosher salt and black pepper, to taste
- 1 tbsp Dijon mustard
- 1 tsp honey
- ½ cup reduced-fat mozzarella cheese
INSTRUCTIONS
- Preheat the oven to 350°F.
- Heat a 12-inch non-stick skillet over medium-high heat and add olive oil.
- Once hot, add the bell peppers, mushrooms, and onions. Sauté until softened, then stir in the garlic, oregano, salt, and pepper. Set aside.
- In a small bowl, whisk together the Dijon mustard and honey.
- Arrange the grilled or cooked chicken tenders in an 8×8-inch baking dish. Evenly coat the chicken with the honey Dijon mixture.
- Spread the sautéed vegetables over the chicken, then sprinkle the top with mozzarella cheese.
- Bake for about 10 minutes, or until the cheese is melted and bubbly.
- Serve warm and enjoy!
NOTES
- This dish is perfect for using leftover grilled chicken or pre-cooked chicken from earlier in the day.
- If you prefer, season raw chicken with salt and pepper and cook it in a pan before preparing the vegetables.
Nutrition (Per Serving)
- Calories: 326 kcal
- Carbohydrates: 13g
- Protein: 42g
- Fat: 12g
- Saturated Fat: 4g
- Polyunsaturated Fat: 7g
- Cholesterol: 112mg
- Sodium: 424mg
- Fiber: 2g
- Sugar: 6g
