Grilled lemon chicken with spring pea sauté
½ wedge(s), small
¾ tsp(s), or horseradish mustard
1 large clove(s), minced
Uncooked boneless skinless chicken breast(s)
¼ pound(s), fresh, trimmed
Frozen green peas
⅓ cup(s), thawed
2 tsp(s), snipped, fresh
- Grate zest from lemon. Stir together lemon zest, mustard, and garlic in small shallow dish. Add chicken and turn to coat. Spray ridged cast-iron grill pan with nonstick spray and set over medium heat. Add chicken and lemon, cut side down. Cook, turning once, until chicken is cooked through and lemon is well charred, about 8 minutes.
- Meanwhile, heat oil in medium nonstick skillet over medium heat. Add snow peas, green peas, salt, and pepper. Cook, stirring often, until snow peas are crisp-tender, about 2 minutes.
- Cut lemon in wedges. Transfer pea mixture to plate and top with chicken. Sprinkle chicken with chives and serve with lemon.
- Serving size: 1 chicken breast, 1 2/3 cups peas, and 1/2 lemon.