1 Chicken Breast
1 Head of Broccoli
1 Handful of Asparagus
1 Cup + Splash of White Wine
2 Spoonfuls of Dijon Mustard
1 Clove of Garlic
1/2 a White Onion
1/2 a Lemon
1. In a jar mix the Dijon mustard, a splash of white wine, half of the chopped onion, the minced garlic, sea salt and pepper. Pour over raw chicken.
2. Melt a nub of butter in a skillet on medium high heat and sauté the onions before placing the chicken in for 20 minutes (turned every 5 minutes). Halfway through, pour a cup of white wine on the chicken and scrape up any onions off the bottom of the pan.
3. While the chicken is cooking, bring an inch of water to a boil, break the ends off of the asparagus and chop the broccoli before placing in the steamer for 5 minutes.
4. Stack the asparagus and broccoli on the dish with butter on top, then plate chicken. Top with crispy sautéed onions and enjoy with the remaining wine.
Percent Daily Value based on 2000 calorie diet