Bbq Mustard Chicken

³ Description

This is a quick marinade, and it packs a punch! I used smoked paprika and my healthy homemade BBQ sauce (http://www.sprint2thetable.com/2012/10/5-to-go-healthy-bbq-sauce/) to heat it up.

² Ingredients

•  16 oz, boneless, cooked, skinless Skinless Chicken Breast
•  1 Juice of 1 lemon (2-1/8" dia) Fresh Lemon Juice
•  3 serving (serving = 1 tsp) Westbrae Natural Stoneground Mustard No Salt Added
•  1 serving (32g) Low Sodium Barbecue Sauce
•  1/3 serving (serving = 1 tbsp) La Tourangelle Avocado Oil
•  4 serving (serving = 1/4 tsp) Tone's Spanish Paprika
•  1/2 tsp Turmeric (Ground)
•  1/2 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
•  1 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops

q Directions

4 chicken breasts, lightly beaten (~4 oz each)
Juice of 1 lemon
1 T stone ground mustard
2 T BBQ sauce
1 tsp avocado oil (or olive)
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp red pepper flakes
3 drops lemon liquid stevia (or other sweetener)

Lightly beat your chicken breasts to tenderize. Place in a baggie.
In a small bowl combine the marinade ingredients. Add to baggie and smoosh (technical term) around so the chicken is well-coated. Seal baggies and marinate in the fridge for at least 30 minutes (the longer the marinate time, the fuller the flavor).
Heat a grill or a grill pan to medium-high and grill chicken, turning regularly. They are done when they’re a light brown, or have reached 170 degrees.*
Transfer to a plate and allow to cool slightly before slicing.
*Note: I ever-so-slightly undercook my chicken when prepping for the week. This way it doesn’t dry out; reheating it in the microwave will cook it that last bit.

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