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World’s Best Chicken

There was a pin floating around Pinterest that I had pinned no fewer than four separate times.  It was called “World’s Best Chicken” and “Man-Pleasing Chicken” among other accolades.  When I started looking at the recipes, they were all basically the same.  It’s a twist on a sweet dijon chicken and it’s really good.

I’ve made it as part of several batches of Freezer Cooking, so I’ve had a chance to prepare it lots of different ways.  It isn’t amazing in the crockpot.  But it’s slap-your-momma good on the grill or baked in the oven.  It’s also fantastic with chicken thighs instead of breasts.  And when I bake it, I often add a jar of mushrooms too.  My heavens!  I’m always excited when this is on the menu!

The recipe calls for more maple syrup than I think you’d need, but start here and then cut.  It’ll improve the carb count if you limit some of the maple syrup.  But I calculated the macros as-written.

2 lbs of chicken breasts, sliced into strips
1/2 C dijon mustard
1/4 C maple syrup (not colored high fructose corn syrup…read your labels!)
1 tbsp. red wine vinegar
2-3 sprigs fresh rosemary (remove from stem and chop)

In a bowl, whisk together everything and pour over chicken.  If you bake it, cover in foil and bake for 30-40 mins at 450.  Flip and check halfway through.  It’s done when juices run clear.  If you grill (my preferred method), add more of the maple-dijon mixture halfway through.

Portion it out into 4 servings.  Nutritional info comes to: 298 cal, 7f, 16c, 45p.  Can’t be sad about that.  If you make it as-written, search MFP for MacroTools World’s Best Chicken and the math is already done for you.

Thanks to (among others) for the recipe.

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