Page 227 - 28_Days_of_Clean_Eating.sanet.cd

Grilled Honey-Mustard

Gluten-Free
Chicken with Marinated
Dairy-Free
Tomatoes and Cucumbers

The chicken breasts in this recipe are marinated in the simplest
way possible: placed in a zip-lock bag with oil and vinegar, mustard,
and honey. The result is a deliciously clean and simple chicken that
is versatile enough to be used in other dishes.

Time-Saving Tip: Use the extra three cooked chicken breasts
for other recipes during the week. Whether for lunch with the
Chicken-Pesto BLT (page 129) or Chicken-Quinoa Salad with
Oranges, Olives, and Feta (page 118), or for help getting dinner on
the table quickly, these chicken breasts serve double-duty.

For the chicken: For the marinated tomatoes
¼ cup honey and cucumbers:
¼ cup grainy Dijon mustard 3 tomatoes, cut into wedges
2 tablespoons white 2 cucumbers, peeled and cut
wine vinegar into half-moons
2 tablespoons avocado oil, plus 1 red onion, halved and sliced
additional for greasing ¹⁄ cup balsamic vinegar
³
7 boneless skinless 3 tablespoons extra-virgin
chicken breasts olive oil
¾ teaspoon salt 2 tablespoons honey
½ teaspoon freshly ground ½ teaspoon salt
black pepper ½ teaspoon freshly ground
black pepper
3 tablespoons chopped
fresh basil

226 28 Days of Clean Eating