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1/4 cup Dijon mustard
1/4 cup honey
1 tsp finely grated lime zest
3 tbsp freshly squeezed lime juice
6 skinless, boneless chicken breasts
In a bowl, stir Dijon with honey, lime peel and juice. Pour half into a large plastic bag. Save remaining mixture for dipping. Add chicken to bag. Push down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place bag in a bowl. Cover and refrigerate at least 3 hours or overnight. When ready to cook, oil grill and heat barbecue to medium-high. Place chicken on grill. Discard marinade in bag. Grill with lid closed until chicken is springy when pressed, 6 to 8 minutes per side. Serve with remaining Dijon mixture as a dipping sauce. Great with potato salad and green beans.
Calories 200, Protein 31g, Carbohydrates 12.5g, Fat 2.5g, Sodium 200mg.