Name: Chicken and waffles with maple glaze
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 100 g frozen whole wheat waffles; 2 tsp maple syrup; 3/4 tsp Dijon mustard; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Nutrition

Per serving

511 calories

Protein: 43g; 34% of calories
Carbs: 58g; 45% of calories
Fat: 12g; 21% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Place the chicken between two sheets of plastic wrap and pound to an even 3/4 inch thickness. Season both sides with the salt and pepper. In a small bowl, whisk together the maple syrup and Dijon mustard.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more, lowering the heat to medium if it browns too fast, until the center is opaque and reaches 165°F. Meanwhile, toast the waffles.
Remove the chicken to a board and let it rest for 3 minutes. Pour the maple-mustard mixture and the water into the hot skillet. Cook for 20 seconds while stirring to scrape up the browned bits until the sauce is slightly thickened.
Slice the chicken crosswise. Place the toasted waffles on a plate, top with the chicken, and spoon the warm glaze over everything.

Nutrition

Ingredients

Instructions

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