Grilled Lemon Chicken with Spring Pea Sauté
¾ tsp, or horseradish mustard
1 medium clove(s), minced
Uncooked boneless skinless chicken breast(s)
¼ pound(s), fresh, trimmed
Frozen green peas
⅓ cup(s), thawed
2 tsp, snipped, fresh
- Grate zest from lemon. In small shallow dish, stir together lemon zest, mustard, and garlic. 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, in medium nonstick skillet over medium heat, warm oil. Add snow peas, green peas, salt, and black pepper. Cook, stirring often, until snow peas are crisp-tender, about 2 minutes.
- Cut lemon into 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