We were also drinking beer and eating greasy ballpark food so for this week's dinner, I am revisiting a healthy old favorite: Maple Mustard Glazed Chicken. It's no secret that I am a huge fan of Cooking Light magazine-- mostly because receiving a new issue every month and flagging healthy new dinners to try is a fantastic cure for my recipe ADD. However, like any seasoned cook I have a few recipes that I always return to and this chicken dish (from Cooking Light) is one of those for me. Today I wanted to share my own recipe for a side dish that makes a great accompaniement to this simple and flavorful entree. These potatoes are low in fat, full in flavor, uses mostly ingredients that I suggest you keep around as essential pantry items, and they are super easy to make. I hope you enjoy them as much as we do!
For Maple Mustard Glazed Chicken, see original recipe post here.
Ingredients:
- 1 lb. baby red potatoes, diced into 1/2 inch pieces
- 1/2 cup Vidalia onion, diced
- 2 Tbs. Dijon mustard
- 1 1/2 Tbs. extra virgin olive oil
- 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 1/2 Tbs. chopped fresh herbs *I used a combination of rosemary, thyme, parsley, and chives. You could also use dry herbs if you don't have fresh ones on hand.
- Cooking or olive oil spray
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