Maple-Mustard Chicken Breasts

The original Cooking Light recipe called for bone-in skinless chicken thighs, but we did it with breasts for an even healthier version ~ delicious! We had the Smoky Three-Bean Bake on the side, and they paired really well together.

Yield: 4 servings (serving size: 1 breast and 2 tablespoons sauce)
Total: 2 Hours, 43 Minutes

Ingredients:
1/3 cup spicy brown mustard
2 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons yellow mustard
1 tablespoon grated onion
1 tablespoon cider vinegar
2 teaspoons lower-sodium soy sauce
1/2 teaspoon black pepper
1 garlic clove, minced
4 boneless, skinless chicken breasts
1/4 teaspoon kosher salt
Cooking spray

Preparation:
1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.
2. Preheat grill to medium-high heat.
3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done.
4. Heat reserved mustard mixture in a small sauce pan over medium heat until hot. Serve with chicken.

This info is for the thigh version, but as prepared above, one serving is 6.2 WW points.
Nutritional Information:
Calories: 314
Fat: 11.7g
Saturated fat: 3.2g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 2.7g
Protein: 27.6g
Carbohydrate: 18.2g
Fiber: 0.4g
Cholesterol: 99mg
Iron: 1.8mg
Sodium: 565mg
Calcium: 36mg