Mmmmmmm!  This recipe is yummy to have any time, but it was so perfect for an Autumn dinner.  It’s that combination of sweet and spicy and then topped with fresh herbs.  This chicken definitely has a mustard flavor, but I dare say that it’s perfectly balanced (and toned down) with the aid of maple syrup and brown sugar.  It cooks for less than 30 minutes and then you top it with the magical power of fresh rosemary!  Yeah, I said magical!  The rosemary makes ALL the difference in this recipe and it’s a MUST!  It brings the chicken to an entirely different level . . . . a magical level.

When I first saw the recipe I knew I had to try it.  Not only were the reviews awesome, but mustard is such a low-calorie condiment.  I knew that if I was going to make chicken with a sauce that wouldn’t pack on the extra calories, this was going to be a good one!

We ate this alongside Cheesy Cauliflower Quinoa, but it’s simple enough to be eaten with any typical side dish (baked potatoes, rice, etc.).  I loved how quickly this came together and I’m guessing we’ll be eating a lot more Sweet Mustard and Rosemary Chicken in the weeks/years to come!

Sweet Mustard and Rosemary Chicken
Slightly Adapted from Mel’s Kitchen Cafe

3/4 cup spicy brown mustard (I used French’s)
1/4 cup pure maple syrup (I used Grade B)
2 tablespoons packed light brown sugar
1 tablespoon plus 2 teaspoons red wine vinegar
2 pounds skinless chicken breasts (4-8 depending on size)
salt and pepper
fresh rosemary for garnish

Preheat oven to 425 degrees F.  Lightly coat a 9×13-inch pan with cooking spray.

In a small bowl or liquid measuring cup, whisk together the mustard, maple syrup, brown sugar and red wine vinegar.  Set aside.

Arrange the chicken in the prepared baking dish with the chicken pieces not touching – just a little space between each.  Liberally salt and pepper both sides of each chicken breast.

Pour the sauce mixture over the chicken, lifting the chicken here and there to allow the sauce to spread underneath the chicken.  Bake for 15 minutes.  Remove the pan from teh oven and carefully spoon some of the sauce from the bottom of the pan onto each chicken breast.  Cook for 8-12 minutes more until the sauce is bubbly and the chicken is cooked through (will register 165 on an instant read thermometer).  Don’t over bake!  Just get that chicken perfectly nice and juicy.

Remove from the oven and sprinkle with freshly chopped rosemary.  Serve immediately.

Serves 8.

Nutritional Information (Per 4-Oz. Serving)
Calories:  171.3
Protein:  25.9g
Carbs:  9.6g
Fat:  1.1g (0g = Sat.)
Fiber:  0g
Sugars:  9.6g

I always love a good Asian-inspired meal, and this has seriously jumped to the top of my list of favorites at the moment.  I love this variation of lettuce wraps like I’ve never loved lettuce wraps before (and I kind of seriously love lettuce wraps . . . the proof is here and here).  This variation is, to no surprise, infused with Thai flavors.  We’re talking peanut sauce, lime, cilantro, fresh veggies, and chicken.  The texture is fabulous by offering a little bit of crunch thanks to those water chestnuts and butter lettuce.  These are fresh, flavorful, and left us wishing we had doubled the recipe!  My husband said, “When I think of a Food Network competition, these are what I imagine would come out of it.”  Yeah . . . I guess they are Food Network worthy according to the hubby.

The peanut sauce offers a genuine sweetness because of that yummy honey.  You can make it spicy if you prefer by adding extra Sriracha sauce.  I kept it mild so my little one-year-old wouldn’t complain.  Either way . . . you’re going to loooooove it!  This sauce is what really made these lettuce wraps super duper awesome!

We ate these with a side of brown rice.  The meal was perfect . . . well, better than perfect.

Thai Chicken Lettuce Wraps with Sweet Peanut Sauce
Adapted Heavily from Bake Your Day

for the filling:
1 pound  cooked chicken breast, cubed
1 tablespoon extra virgin olive oil
1/2 cup yellow onion, diced
1 sweet bell pepper, diced (I used a yellow pepper)
4 green onions, sliced
1/2 cup carrots, cut in matchsticks (or shredded works too)
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (5-ounce) can sliced water chestnuts
1/2 cup cilantro, chopped
1 teaspoon Sriracha Sauce
1 teaspoon low sodium soy sauce

for the sauce:
1 tablespoon creamy, reduced fat peanut butter
1 tablespoon honey
1 1/2 teaspoon low sodium soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon ginger, freshly grated
1/4 teaspoon Sriracha sauce
2 teaspoons lime juice

for serving:
1 head of freshly washed lettuce leaves (I used butter lettuce)
chopped cilantro
fresh lime wedges (for lime juice)

Heat the olive oil over medium heat in a large non-stick skillet.  Sauté the yellow onion and bell pepper and 1/4 teaspoon of the salt until the vegetables are fragrant and soft, 7-10 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together, cover and refrigerate until serving.

To the veggies, add the green onions, carrots, garlic, chicken, and water chestnuts.  Stir and then add remaining salt, pepper, Sriracha, soy sauce and cilantro.  Stir well.  Allow the mixture to cook for 1-2 minutes more and remove from heat.

Serve the mixture in lettuce cups/leaves and garnish with the Sweet Peanut Sauce, additional chopped cilantro, and fresh lime juice.

Serves 5.

Nutritional Information Per Serving (Serving Size = 1/5 of the recipe)
Calories:  190.7
Protein:  20.9
Carbs:  14.8g
Fat:  5.9g (0.7g = Sat.)
Fiber:  2.3g
Sugars:  6.6g