Baked Chicken with Dijon and Lime Recipe

Baked Chicken with Dijon and Lime
Baked Chicken with Dijon and Lime

Baked Chicken with Dijon and Lime Recipe

Baked Chicken with Dijon and Lime

Easy weeknight dinner solution – grab some chicken, remove the skin, brush it with this Dijon-lime sauce and put it in the oven. I’ve been making this recipe for years using thighs until the USDA changed the calories and fat contact for thighs. Now I do this with drumsticks, you can use any parts you like.


While the chicken’s cooking, grab a bag of lettuce, and

come in 6 varieties with top quality ingredients. All you have to do is

add some oil and vinegar, and you have an amazing salad in 5 minutes.

My favorite is the Zesty which has marinated artichokes, sun-dried

tomatoes and Asiago cheese pictured below.


Baked Chicken with Dijon and Lime


Servings: 4 • Size: 2 drumsticks • Points+: 6 pts • Smart Points: 5 pts

Calories: 172 • Fat: 5 g • Carb: 4 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g

Sodium: 518 mg (without salt) • Cholesterol: 96 mg



8 chicken drumsticks, skin removed*

3 tbsp Dijon mustard

1 tbsp light mayonnaise

1 clove garlic, crushed

1 lime, squeezed, and lime zest

3/4 tsp pepper

kosher salt to taste

dried parsley





Preheat oven to 400°F. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.



Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 35 minutes. Finish the chicken under the broiler until golden brown, 2 to 3 minutes.

*nutrition based on 4 oz cooked meat


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