Lemon Mustard Chicken

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Level 1
Servings: 4


  • 4" to 6" bamboo or steel skewers.


  • 4 large organic boneless, skinless chicken breasts Cut into bite sized pieces.
  • 2 lemons 1 zested and juiced, 1 sliced or cut into ¼ wedges.
  • ¼ cup dijon mustard
  • 2 tbsp fresh parsley Finely chopped.
  • 2 Tbsp fresh basil Finely chopped.
  • ¾ tsp Himalayan pink sea salt
  • ¼ tsp cayenne
  • ¼ tsp ground black pepper
  • fresh herbs for garnish


  • Combine marinade ingredients(everything but the chicken and lemon slices/wedges) in a large freezer zip baggie. Mix well.
  • Add chicken to baggie, massaging to evenly coat with marinade, and place in the refrigerator for at least 1 hour, best overnight!
  • Preheat oven to 400° F.
  • Line a rimmed baking sheet with aluminum foil (dull side up) or parchment paper, skewer the chicken, and arrange skewers on the pan.
  • Bake 10 - 15 minutes, until a meat thermometer reads 160-170 ° F.
  • Serve garnished with lemon slices/wedges and fresh herbs.

Alternate Cooking Method

  • You may choose to cook these on a grill on medium heat. If so, and you are using bamboo skewers, soak them in water for at least 2 hours prior to skewering the chicken. This will prevent them from burning on the grill.
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