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Ingredients (8)

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil, plus more for the grill
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 boneless, skinless chicken breasts, butterflied
  • 1 lime, cut into 4 wedges
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Nutritional Information
  • Calories359
  • Fat9.88g
  • Saturated fat1.83g
  • Trans fat0.02g
  • Carbs11.92g
  • Fiber1.04g
  • Sugar9.01g
  • Protein53.71g
  • Cholesterol172.28mg
  • Sodium428.81mg
  • Nutritional Analysis per serving (4 servings) Powered by

Honey, Dijon mustard, olive oil, and garlic make a flavorful marinade for skinless, boneless chicken breasts in this recipe adapted from the Food Network. Grill, slice, and serve with rice pilaf or our easy sautéed zucchini.


  1. 1Combine the honey, mustard, measured olive oil, garlic, salt, and black pepper to taste in a large zipper-lock plastic bag. Add the chicken, then seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 2 or up to 24 hours, turning the bag a few times.
  2. 2Prepare the grill to medium-high heat.
  3. 3Remove chicken from bag and discard the marinade. Place chicken on grill rack that’s been oiled or coated with cooking spray. Cook until a nice crust forms on both sides, about 3 to 4 minutes per side or until done. Let the chicken rest on a serving platter for 10 minutes before slicing and with lime wedges.
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