Get Lean Without Trying With This Easy And Delicious Weeknight Meal

Crispy Two Mustard Chicken served over Baby Kale and Avocado Salad with Tarragon-Mustard Vinaigrette

One of the most common misconceptions about weight loss is that in order to eat healthy, you have to compromise on flavor. You know what I’m taking about. Steamed fish with a side of steamed broccoli.  No fat. No flavor. No thanks. 

Regardless of the myths perpetuated by fitness magazines, the best “weight loss” foods are some of the most delicious foods you can eat. Grass-fed beef, avocado, wild salmon, pastured eggs, butter --I’m getting hungry just writing them down. 

This Crispy Two Mustard Chicken dish is a quick and easy weeknight meal that you’ll want to eat again and again.  High in healthy fats and antioxidants and packed with flavor, this dish makes it easy to stay “on plan” without feeling like you’re giving anything up. Inspired by Gwyneth Paltrow’s Three Mustard Chicken in her new cookbook, “It’s All Easy” I tweaked this recipe a bit to accommodate those of us avoiding gluten, grains and soy.

Crispy Two Mustard Chicken served over Baby Kale and Avocado Salad with Tarragon-Mustard Vinaigrette:

For the chicken:

3 airline chicken breasts

¼ cup Dijon mustard

¼ cup grainy mustard

1 tablespoon lemon zest

1-2 cloves of minced garlic

2 tablespoons olive oil

1 tablespoon fresh tarragon, minced

Sea salt

Ground pepper

For the salad:

Baby kale (arugula would be great as well)

1 avocado, sliced

1 tablespoon Dijon

3 tablespoons vinegar (I like champagne vinegar or apple cider vinegar)

6 tablespoons olive oil

1 tablespoon sliced shallot

1 tablespoon fresh tarragon, minced

To make the chicken:

Preheat the oven to 350 degrees.

Pat the chicken breasts dry and season them with salt and pepper. Either sear the chicken in a pan over high heat (in which case I like to use rice bran oil) or grill them to create a crisp outer layer (about three minutes each side).

Meanwhile, in a small bowl, combine the olive oil, two mustards, lemon zest, garlic and tarragon and season with salt and pepper to taste.

Let the chicken cool until it is cool enough to touch and transfer it to a baking dish. Rub the mustard mixture all over the chicken (make sure it’s thoroughly coated – even under the skin) and bake at 350 degrees for 30 minutes or until cooked through.

Baby Kale and Avocado Salad with Tarragon-Mustard Vinaigrette:

Combine the vinegar, shallot and mustard in a small bowl and let sit while you prepare the greens and slice the avocado (the longer the shallots sit in the vinegar, the better). Add the olive oil to the mixture while whisking and stir in the tarragon, salt and pepper to taste. Drizzle the vinaigrette over your salad and toss and serve with the sliced chicken on the side or right on top. 

Did you know? Tarragon is an extraordinary source of antioxidants, vitamins and minerals (namely magnesium, iron, zinc, calcium and vitamins A, C and B-6). In addition to being highly anti-inflammatory and antibacterial, tarragon can even help lower blood sugar levels and reduce bloating.