Chicken is a great source of lean protein, something every athlete needs for proper muscle recovery. Keep it lean with this flavorful marinade, pulled together with a few staples from your fridge and pantry. Serve with brown rice and heaps of mustard-y greens (anything from spinach to kale to collards is delicious here, whether in salad form or sautéed in a little olive oil).
Triple-Mustard Marinated Chicken
You will need:
First, mix the marinade by whisking the mustards, vinegar, oil and orange juice in a small bowl. Strip the leaves from the thyme sprigs with your thumb and forefinger and add to the marinade, then add a generous sprinkle of kosher salt and several grinds of black pepper.
Salt and pepper both sides of the chicken breasts, then put into a gallon-size Ziploc plastic bag. Pour the marinade into the bag and close it, making sure the chicken is coated with the marinade. Refrigerate for about 3 to 4 hours.
Preheat the oven to 400. Place the chicken in a small, ovenproof dish, then pour the marinade on top. Bake for 30 to 40 minutes (time will depend on the size of the chicken breasts), until chicken is cooked through (juices will run clear when you pierce the chicken with a knife), or until a meat thermometer registers 160 to 170 degrees.