Baked Chicken with Dijon and Lime Recipe
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
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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