There was a pin floating around Pinterest that I had pinned no fewer than four separate times. It was called “World’s Best Chicken” and “Man-Pleasing Chicken” among other accolades. When I started looking at the recipes, they were all basically the same. It’s a twist on a sweet dijon chicken and it’s really good.
I’ve made it as part of several batches of Freezer Cooking, so I’ve had a chance to prepare it lots of different ways. It isn’t amazing in the crockpot. But it’s slap-your-momma good on the grill or baked in the oven. It’s also fantastic with chicken thighs instead of breasts. And when I bake it, I often add a jar of mushrooms too. My heavens! I’m always excited when this is on the menu!
The recipe calls for more maple syrup than I think you’d need, but start here and then cut. It’ll improve the carb count if you limit some of the maple syrup. But I calculated the macros as-written.
2 lbs of chicken breasts, sliced into strips
1/2 C dijon mustard
1/4 C maple syrup (not colored high fructose corn syrup…read your labels!)
1 tbsp. red wine vinegar
2-3 sprigs fresh rosemary (remove from stem and chop)
In a bowl, whisk together everything and pour over chicken. If you bake it, cover in foil and bake for 30-40 mins at 450. Flip and check halfway through. It’s done when juices run clear. If you grill (my preferred method), add more of the maple-dijon mixture halfway through.
Portion it out into 4 servings. Nutritional info comes to: 298 cal, 7f, 16c, 45p. Can’t be sad about that. If you make it as-written, search MFP for MacroTools World’s Best Chicken and the math is already done for you.
Thanks to RachelShultz.com (among others) for the recipe. http://rachelschultz.com/2012/07/11/worlds-best-chicken/
The first time I used this in a freezer meal session, it was a total risk because I hadn’t ever made it before. It was the only recipe in that batch that was an unknown. It turned out to be the most pleasant surprise! We LOVED it. This appears in the Freezer Meals post, but here’s the stand alone recipe for you to try if you’re not up for a surprise. 🙂
2 lbs boneless, skinless chicken breasts, diced (would be awesome with thighs too)
1 bag of frozen vegetables (mine was 15oz and broccoli-based)
1/2 C honey (you can afford to use less if you’re worried about the carbs)
1/2 low sodium soy sauce or coconut aminos
1/4 C red wine vinegar
100g diced onion
some minced garlic (1 tbsp.? maybe)
1 inch peeled and minced ginger root. Or be lazy like me and use 1tbsp of this stuff: http://www.gourmetgarden.com/en/product/104/ginger-stir-paste From produce section.
1/4 tsp black pepper
For prep, you have a couple of options for this one:
throw everything in a crockpot and set on low for 6-8 hours or high for 3-4 OR
make on the stovetop.
I’ve made it both ways. For the stovetop, add 1/2 tbsp. olive oil or butter to a skillet. Add garlic and onions. Cook until onions are translucent. Add diced chicken. When chicken is nearly finished, throw in the rest of the ingredients. Cook until veggies are tender and chicken is cooked through.
Divide into 4 servings immediately. Macros come out to 374 cal, 9f, 27c, 48p.
We eat it as-is, but it’s also awesome with cauliflower rice like this: http://cookeatpaleo.com/how-to-make-cauliflower-rice/
Thanks to New Leaf Wellness for the original recipe: http://newleafwellness.biz/2014/10/20/6-healthy-freezer-crockpot-meals-50-minutes/
This meal is so simple, it hardly feels like a “recipe,” but it’s also one of the most delicious things I’ve eaten recently, so I definitely wanted to share.
1 serving. Feel free to multiply.
150g spiralized zucchini (if you don’t have a spiral slicer yet, get this one! http://inspiralized.com/shop/ I bought another brand and returned it because it didn’t stay suctioned to the counter. This one has been flawless.)
165g boneless, skinless chicken breast (I batched cooked these on Sunday to use in recipes through the week. If you don’t have a prep strategy you like for chicken in bulk, try this one: http://www.gimmesomeoven.com/baked-chicken-breast/)
1/2 tbsp butter
1/2 tbsp minced garlic
1/4 c spaghetti sauce (I used Sam’s Club Roasted Garlic & Tomato…use whatever makes you happy)
1/2 tbsp shredded parmesan cheese
Add butter and garlic to skillet. Once melted, add zucchini noodles and cooked chicken (just to reheat). When zoodles are tender, add sauce to heat. Top with parmesan cheese. 1 serving and probably a five minute time commitment if you spiralize noodles at the start of the week and have your chicken ready to roll.
You can adjust the amount of chicken (or noodles or sauce) to hit your macro goals. The recipe as is comes out to: 283 calories, 10c, 12f, 36p. Can’t be sad about that. 🙂