1/4cup low-sodium chicken broth, vegetable broth, or white wine
3 tablespoonsagave nectar
2headsbroccoli florets (8 ounces)
1/2onion, cut into half moons
1red bell pepper, cut into 1 1/2-inch stripsoptional
Preheat oven to 350˚;. Spray or lightly oil a 9×13-inch baking dish.
Using a skillet or mallet, pound chicken breasts to 1/4 inch thick. (If using bone-in chicken, skip this step.) Sprinkle with salt and pepper. Heat olive oil and sauté chicken, turning until lightly brown (1–2 minutes per side). Place into baking dish. Deglaze pan with broth, scraping up any brown bits.
In a small bowl, whisk together mustard and agave. Add pan juices and mix well. Pour sauce over chicken. Arrange broccoli florets, onion, and bell pepper (if using) around and on top of chicken. Cover with foil and bake for 20 minutes.
Mustard-Agave Chicken Breasts
Amount Per Serving
% Daily Value*
Total Carbohydrates 14g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.